Veggie Fried Rice
Yield: 6 servings
3 cups/750mL Brown or wild rice, prepared
1 cup/250mL Frozen peas & carrots
1 White onion, chopped
2 cloves Garlic, minced
1 tbsp/15mL Sesame oil
2 tbsp/30mL Reduced sodium soy sauce
- Prepare rice according to package instructions to yield 3 cups of cooked rice.
- Heat sesame oil in a large skillet on medium heat. Next, add onion, garlic, peas, and carrots. Stir fry until tender.
- Crack eggs into pan and scramble, mixing throughout vegetables.
- Add rice and soy sauce to pan. Stir in soy sauce and remove from heat.
Tip: Keep your leftovers for a meal the following day! Stuff vegetable rice into a pepper, then top it with some halved cherry tomatoes and crumbled cheese for a bright, fun lunch!
Veggie fired rice is a great meal on its own, or as a side with grilled meat, fish, curries, or pieces of chicken! If you don’t have sesame oil or canola oil works too!