Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add carrots, onions, garlic and ginger and saute 3 minutes.
  • Add broccoli and bell pepper and saute until veggies are soft, about 3 - 4 minutes. Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
  • Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.