Egg and Veggie Fried Rice
Leftover rice transformed!
Ingredients
1 tbsp vegetable oil
1 carrot, diced
1 zucchini, diced
1 bell pepper, diced
1 tbspAsian Stir-Fry Seasoning
2 tspTeriyaki Dry Glaze
4 cups cooked, cold rice
1⁄4 cup low-sodium soy sauce
4 green onions, sliced
1 cup frozen peas
4 eggs, lightly beaten
Preparation
- Heat oil over medium-high heat in Wok or large fry pan.
- Stir-fry carrot, zucchini and pepper with Asian Stir-fry Seasoning and Teriyaki Dry Glaze for about 2 minutes, until tender-crisp.
- Add rice and stir vigorously until heated through. Stir in soy sauce, onions and peas until mixed. While stirring, slowly drizzle in eggs. Cook until set.
Nutritional Information
Per serving: Calories 390, Fat 10 g (Saturated 2.5 g, Trans 0 g), Cholesterol 245 mg, Sodium 590 mg, Carbohydrate 57 g (Fiber 4 g, Sugars 4 g), Protein 16 g.
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