Veg Fried Rice

Ingredients

• 3 cups cooked and chilled brown rice
• 2 Tbsp canola oil
• 1 cup diced carrots, dice somewhat thin
• 1 cup chopped yellow onions
• 4 cloves garlic, minced
• 1 Tbsp peeled and minced fresh ginger
• 1 1/2 cups small diced broccoli florets
• 3/4 cup small diced red bell pepper
• 4 large eggs
• 3/4 cup frozen petite peas, thawed and drained
• 3/4 cup frozen petite corn, thawed and drained
• 3 – 4 Tbsp soy sauce, to taste
• 1 Tbsp sesame oil

Directions

1. Warm the oil in a large nonstick wok, or a large, deep skillet, set over medium-high heat. Add the carrots, onions, garlic and ginger, and cook, stirring often, for 3 minutes.
2. Add the broccoli and bell pepper, then continue to sauté until the vegetables are tender, about 3 – 4 minutes. Push the vegetables to one side of the pan, crack the eggs into the empty side, and scramble them until fully cooked.
3. Add the rice, peas, corn, soy sauce and sesame oil, then stir and toss everything together for 2 minutes. Serve warm.