Cook rice, and heat green beans according to package directions. Meanwhile, in a large non-stick pan, sautée onion pieces in a thin layer of water. When the onions become translucent, add almonds and Teriyaki sauce. Add minimal water as needed; when liquid begins to
absorb, mix in green beans and almond butter. Add rice to pan, mixing in garlic and cayenne pepper. Meanwhile, spray a medium nonstick pan with cooking oil spray, and fry eggs. Divide
vegetable-and-rice mixture into four bowls, topping each bowl with a fried egg. Serves 4.
Nutritional information per serving: Cal: 350 Fat: 17 g Sat fat: 3 g Pro: 15 g Carbs: 37 g Sugar: 5 g Fiber: 6 g Chol: 185 g Sod: 270 g