Recipe: Vegetable Fried Rice

Fried rice is an easy way to incorporate rice and vegetables into a meal. The rice can be cooked ahead or use up leftover rice. Other vegetables like peppers, broccoli or zucchini make a good addition. Add cooked chicken, pork or other cooked protein for a hearty meal.

This recipe comes to you from Chef Beth at Caregivers Kitchen.  It makes six 1-cup servings; each serving supplies 2 carb choices, 205 calories and 650 mg of sodium.

Essential Equipment

• cutting board
• paring or chef knife
• assorted mixing bowls
• medium saucepan with lid
• skillet – 12 inches
• measuring cups
• measuring spoons
• spoon
• spatula

Ingredients

• 2 c. instant brown rice, uncooked 
• 2 c. low sodium vegetable broth 
• 2 Tbsp. vegetable oil,divided
• ¾ c. onion, diced
• 2 c. frozen peas and carrots, thawed
• 1 bunch green onion, sliced 
• 2 eggs, lightly scrambled
• 1   clove fresh garlic (or garlic powder)
• ¼ c. low sodium soy sauce
• 2   Tbsp. Hoisin (or soy sauce)

1.       In a medium saucepan, cook the rice in the vegetable broth following the package directions.

2.       Wash and remove any damaged leaves from the green onions. Slice into small pieces.

3.       Mix together the soy sauce and Hoisin sauce in a small bowl

4.       Preheat a large non-stick skillet. Add 1 Tbsp. oil. Cook the egg mixture until just set. Remove from the pan.

5.       In the same skillet, add the remaining 1 Tbsp. oil. Cook the onion, garlic, carrots and peas for 4-5 minutes or until tender.

6.      Add the cooked rice, sauce and eggs to the vegetables and cook until heated through. Garnish with green onion and serve immediately.

CONTAINS: EGG, SOY, WHEAT