Name: So-Easy Veggie Fried Rice
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 sprays cooling spray (divided); 1 large egg (beaten); 2 medium scallions (cut into 1-inch pieces); 1 medium sweet red pepper (thinly sliced); 1 cup frozen peas and carrots; 1 Tbsp minced fresh ginger root; 1 ½ cups cooked brown rice (cooled); 4 tsp low-sodium soy sauce; 1 tsp rice wine vinegar

Print Recipe

So-Easy Veggie Fried Rice

Prep Time30

Cook Time10

Total Time40

Cuisine: Asian

Servings: 4

Ingredients

2 sprays cooling spray divided
1 large egg beaten
2 medium scallions cut into 1-inch pieces
1 medium sweet red pepper thinly sliced
1 cup frozen peas and carrots
1 Tbsp minced fresh ginger root
1 ½ cups cooked brown rice cooled
4 tsp low-sodium soy sauce
1 tsp rice wine vinegar

Instructions

Coat a large nonstick skillet with cooking spray; heat over medium heat. Add egg and swirl to coat pan; cook egg through, remove to a plate, and break egg up into small pieces with a fork.
Off heat, recoat skillet with cooking spray. Add scallions pepper, peas and carrots, garlic, and ginger to skillet; sauté for 5 minutes. Add rice; heat through. Stir in cooked egg, soy sauce, and rice wine vinegar; serve. Yields about ¾ cup per serving.
NOTE: This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook ¾ cup brown rice according to package instructions and spread out on a sheet pan to cool while you prep the vegetables.