So-Easy Veggie Fried Rice
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 3 • Difficulty: Easy
The name here says it all. This recipe is truly SO EASY! Featuring leftover brown rice, this quick version of the Chinese classic is a great vegetarian meal, side dish or, base for chopped chicken or shrimp. Ready in just 25 minutes, this recipe is ideal for busy weeknights. Bright red peppers and frozen peas and carrots make an appealing and delicious color combination and adds crunch. Tender scrambled eggs and rice combine to make this a really filing bowl. Let kids choose their favorite vegetable combination for a fun twist on this simple dish. This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook 3/4 cup uncooked brown rice according to package instructions, spread out on a sheet pan and pop in the fridge to cool while you prep the vegetables.
Ingredients
Cooking spray
2 spray(s)
Egg(s)
2 large egg(s)
Uncooked scallion(s)
2 medium
Red bell pepper(s)
1 medium
Frozen peas and carrots
1 cup(s)
Jarred minced garlic
1 Tbsp
Fresh ginger
1 Tbsp
Cooked medium grain brown rice
1.5 cup(s)
Low sodium soy sauce
4 tsp
Rice wine vinegar
1 tsp
Instructions
1
Coat a large nonstick skillet with cooking spray; heat over medium heat. Add eggs 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.
3
Serving size: about 1 cup
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