Veggie Fried Rice Recipe

I could literally eat this meal every night.  You can throw in any kind of veggies and/or meats you have on hand.

Just be sure to use cooled left-over cooked rice.  It is best when the rice has been in the fridge over night and loses some of it’s moisture.

Don’t use freshly cooked rice, which I have done, it comes out to be a soggy mess.  You can also make this vegan by omitting the eggs.  Throw it all together and voila!  dinner is served!

Ingredients:

• 3 tablespoons vegetable oil
• 2 eggs
• 4 cups cold cooked white rice
• 1/2 cup shredded carrots
• 3 green onions chopped
• 1/2 cup bean sprouts
• 1/2 cup mushrooms
• 1 cup napa cabbage
• 1/2 cup frozen peas
• 1/2 cup snap peas
• 1/2 cup onion diced
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil

Heat oil in large skillet over medium heat.  Add eggs and scramble until firm.  Add remaining ingredients and saute until vegetables are tender.

Modifications:
Vegan: omit egg
More Veggies: add baby corn, broccoli, water chestnuts, or bamboo shoots
Meats: you could also add a lb. of raw shrimp, chicken, beef or pork, just be sure to add first and cook through before adding eggs, and additional ingredients.