Smoky Peruvian-Style Red Lentil Pilaf Vegetable “Arroz” Chaufa

Ingredients

• 1 package Tolerant Smoky Peruvian-Style Red Lentil Pilaf
• 2 tablespoons olive oil, divided (1 tablespoon if omitting egg)
• 2 large eggs, well-beaten (optional)
• ½ red bell pepper, seeded and diced
• 4 green onions, cut into 1” lengths
• 1½ cups snow peas
• 1 tablespoon shoyu or coconut aminos

Directions

1. Cook Tolerant Smoky Peruvian-Style Red Lentil Pilaf, according to package directions. Set aside.
2. If using optional eggs, in a large nonstick skillet heat 1 tablespoon oil over medium heat. Add eggs and cook, stirring occasionally, until scrambled. Transfer eggs to a small bowl and set aside.
3. Add 1 tablespoon oil, bell pepper, green onion, and peas to skillet and saute until tender, 6-8 minutes.
4. Add cooked pilaf and scrambled eggs, if using, and shoyu or coconut aminos and toss everything together.
5. Serve immediately.
6. Enjoy!