So-Easy Veggie Fried Rice

So-Easy Veggie Fried Rice
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.