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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This fried rice is super tasty and so much healthier than what you buy at most restaurants. All the veggies make it very colorful. I got this from a magazine, not sure which one. Ingredients:
3 large eggs |
cooking spray |
2 tablespoons vegetable oil |
3 garlic cloves, minced |
1 teaspoon gingerroot, grated |
2 cups small broccoli florets |
1 cup carrot, shredded |
1/2 cup celery, sliced |
1/2 cup red pepper, sliced |
1 cup snow peas, sliced |
1 yellow squash, cut in half lengthwise and sliced |
1/2 cup vegetable broth |
2 tablespoons soy sauce |
4 cups brown rice, cooked and cooled |
4 green onions, thinly sliced |
Directions:
1. In a small bowl, whisk eggs with 2 tablespoons of water. Coat a large skillet with cooking spray. Heat skillet over medium high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
2. Wipe skillet clean and add oil. Heat over medium high heat, add garlic and ginger, and cook 30 seconds. Add broccoli, carrots, celery and pepper, stir fry for 2 minutes. Add snow peas and squash, cook 2 more minutes. Stir in broth, soy sauce and simmer 3 minutes or until vegetables are crisp-tender. Stir in brown rice, green onions and eggs. Reduce heat and warm through, about 5 minutes.
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