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Veggie-Packed Fried Rice

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Ingredients Method Notes

Ingredients
  

  • 3 cups cooked rice preferably cold
  • 2 cups frozen mixed vegetables carrots, peas, corn, etc.
  • 2 large eggs
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
  2. Add the frozen mixed vegetables to the skillet and cook for 3-4 minutes until they are heated through.
  3. Push the veggies to one side of the skillet and add the remaining tablespoon of vegetable oil to the empty side.
  4. Crack the eggs into the oil and scramble them, cooking until they are just set.
  5. Mix the scrambled eggs with the vegetables in the skillet.
  6. Add the cooked rice to the skillet and stir to combine with the veggies and eggs.
  7. Pour the soy sauce over the rice mixture and sprinkle with garlic powder. Stir well to evenly distribute the seasoning.
  8. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until everything is heated through and well combined.
  9. Serve immediately and enjoy!

Notes

You can add cooked chicken, shrimp, or tofu for extra protein. This dish is perfect for using up leftover rice and veggies you have on hand.