Quick and Easy Egg Fried Rice

Vegetable Fried Rice

This recipe is named "quick and easy" because the entirety of the recipe can be done in 30 minutes or less (if you cook and freeze the rice beforehand - and anyone who is EVER looked at cooking fried rice, knows that they always want old rice). It is full of vegetables and whole wheat grains - it is a FULL MEAL. This meal has twelve servings, so you can freeze it for later consumption. My husband loved broccoli, so this recipe has an extra cup of broccoli in it.

Ingredients:

1 Tablespoon Olive OR AvocadoOil (reserve 1 T for egg)

3 Cups Brown Rice (yields 4-5 cups of cooked rice)

3 Local hen eggs, scrambled OR Tofu Scramble

8-12 ounces Stir Fry Mix

1 Tablespoon Chopped Ginger

4 Tablespoons Sesame Oil

2 Tablespoons Liquid Aminos

1 Tablespoon Chopped Garlic

1 Cup Peas

1 Cup Corn Kernels

1 Cup Broccoli, chopped

1 teaspoon White Pepper

6 ounces Water Chestnuts, sliced

6 ounces Bamboo Shoots, sliced

12 ounces Bean Sprouts

Directions:

1. Start with frozen brown rice. Thaw, then set aside.

2. Cook scrambled egg in 1 Tablespoon olive or avocado oil, set aside.

3. Put sesame oil in skillet on low heat.

4. Stir in the garlic and ginger, until fragrant. Add in the stir fry mix. Increase heat to medium heat.

5. Then add the corn, peas, and broccoli. Allow the ingredients to thaw if they were frozen (10 minutes). Otherwise, cook for 5 minutes. Add the liquid aminos and stir.

6. Then add the water chestnuts, Cook for 2 minutes.

7. Add bamboo shoots and stir.

8. Add the bean spouts LAST because they wilt easily. Add white pepper.

9. Add the brown rice and stir evenly.

10. Add the scramled egg and stir.

11. Add sesame oil and stir.

12. Eat & Enjoy!