Veggie Fried Brown Rice

By Tess Brown

Veggie Fried Brown Rice

YieldMakes 1 serving

C&J Nutrition

INGREDIENTS

    • 1 tablespoon lower sodium soy sauce
    • 1 teaspoon brown rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1/2 teaspoon brown sugar
    • 1 teaspoon fresh or 1/2 teaspoon powdered ginger
    • 1 teaspoon canola oil (or olive oil)
    • 1/2 cup chopped carrots
    • 1/4 cup chopped onion
    • 1/4 cup chopped celery
    • 1/4 cup chopped red bell pepper
    • 1 teaspoon chopped garlic
    • 1 1/4 cups cooked brown rice (2/3 cup uncooked)
    • 1 large egg, whisked

    INSTRUCTIONS

    1. In a small bowl, whisk together soy sauce through ginger.

    2. Heat canola oil in a medium nonstick skillet or wok.

    3. Sauté carrots, onions, red pepper, and celery until they begin to soften, about 5 minutes.

    4. Create a small hole in the center of the vegetables, and add the whisked egg. Let set for about 30 seconds, then gently incorporate into the vegetable mixture.

    5. Add rice and soy sauce mixture and stir to combine, letting the liquid evaporate, about 1 minute more.