First up…some yummy fried rice!
Vegetable Fried Rice
½ red bell pepper, sliced
1 broccoli crown (florets)
handful of shredded carrots
sugar snap peas
1 small can water chestnuts, sliced
3 green onions, sliced
brown rice (or white, if preffered)
Note: you are able to use any vegetables that you enjoy, not just the ones I listed! These are the ones that I used in the dish specifically…other veggie suggestions that I love: bean sprouts, celery, baby corn…
Time saving tip: If you don’t want to spend time slicing up fresh veggies, a bag of frozen stir fry veggies will work fabulously, and cut down on the prep!
1. I make the rice ahead of time so it has time to cool. For rice, follow the cooking instructions on the package. I boil 2 ½ cups of water, add 1 cup of brown rice, cover, and simmer for 45 minutes.
2. Slice all veggies into bite size pieces.
3. In a skillet on medium-high heat, add 2-3 tbsp of canola oil, followed by 1 tbsp garlic, and green onions. Saute until browned, about 1 minute.
4. Add carrots, broccoli, and asparagus. Saute 1-2 minutes.
5. Add remaining vegetables to skillet. If you are using frozen pre-cut vegetables, add these all at once. Add 1-2 tsp soy sauce to taste. Cook until tender.
6. When vegetables are tender, push them to the side of the skillet, and add 2 eggs to the pan (I used Egg Beaters here). Scramble.
7. Incorporate scrambled egg into vegetables.
8. Add cooled rice to skillet (use as much/as little as you would like to achieve the desired vegetable/rice ratio), incorporate into vegetable mixture.
9. Add 4-5 tbsp soy sauce to pan, stir 1-2 min. Add more soy sauce to taste (soy=salt…so add as much/as little as you like).
And here is the finished product! Justin and I marinated some chicken breasts in teriyaki sauce and grilled them to accompany the fried rice, but it is delicious on its own as well!