Veggie Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1 cup Carrots
  • 1 cup Corn, frozen
  • 2 tsp Garlic
  • 1/8 cup Green onion
  • 1 cup Peas, frozen
  • 1 cup Red bell pepper
  • 1/4 cup White onion

• Refrigerated

  • 4 tbsp Phil's fresh eggs liquid egg whites

• Condiments

  • 1 tsp Soy sauce, low sodium

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tsp Sesame oil
  • 2 tbsp Vegetable oil

Found on honeyandbirch.com

Description

Ingredients

• 2 cups cooked brown rice
• 2 tablespoons vegetable oil
• 1 cup diced carrots
• 1 cup diced red bell pepper
• 1/4 cup diced white onion
• 1/8 cup thinly sliced green onion
• 2 teaspoons minced garlic
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 4 tablespoons Phils Fresh Eggs liquid egg whites
• 1 cup frozen peas
• 1 cup frozen corn
• salt and black pepper to taste

Directions

• Heat 1/2 tablespoon of vegetable oil in a large wok or frying pan over high heat until smoking. Add half of the brown rice and cook, stirring or tossing, until the rice is toasted (about three minutes.) Transfer cooked rice to a medium bowl. Repeat with another 1/2 tablespoon of oil and the remaining rice. Return all rice to wok and press it to the sides. In the space in the middle add another 1/2 tablespoon oil and the carrots, red bell pepper, onion, green onion and garlic. Stir gently and cook until soft and fragrant. Add the soy sauce and sesame oil; toss/stir to coat. Push the rice to the side of the wok and add the remaining 1/2 tablespoon oil. Pour the Phils Fresh Eggs liquid egg whites into the oil. Stir quickly to scramble. Stir the egg and rice together. Add the frozen peas and corn and continue to stir until peas and corn are thawed. Season to taste with salt and black pepper. Serve immediately.
• Heat 1/2 tablespoon of vegetable oil in a large wok or frying pan over high heat until smoking. Add half of the brown rice and cook, stirring or tossing, until the rice is toasted (about three minutes.) Transfer cooked rice to a medium bowl. Repeat with another 1/2 tablespoon of oil and the remaining rice.
• Return all rice to wok and press it to the sides. In the space in the middle add another 1/2 tablespoon oil and the carrots, red bell pepper, onion, green onion and garlic. Stir gently and cook until soft and fragrant. Add the soy sauce and sesame oil; toss/stir to coat.
• Push the rice to the side of the wok and add the remaining 1/2 tablespoon oil. Pour the Phils Fresh Eggs liquid egg whites into the oil. Stir quickly to scramble. Stir the egg and rice together.
• Add the frozen peas and corn and continue to stir until peas and corn are thawed. Season to taste with salt and black pepper. Serve immediately.

Nutrition