Veggie Fried Rice

Throw in all but the kitchen sink and you will have a great side dish that with a bit of meat can be made into a meal to fill even the biggest eater. This can be made ahead and frozen until you are ready to heat it.

Ingredients

Rice 2 Cup (32 tbs) , cooked
Peas 1/4 Cup (4 tbs) , frozen
Onion and peppers 1/4 Cup (4 tbs) , chopped, mixed
Broccoli 2 Cup (32 tbs) , broken into flowerets
Mushroom 1/4 Cup (4 tbs) , sliced
Baby corn 6 Medium
Garlic 1 Tablespoon , minced
Sesame seeds 1 Tablespoon
Sesame oil 1 Tablespoon
Soy sauce 1/8 Cup (2 tbs)
Onion powder 1 Teaspoon
Egg 1 Large
Salt 1 Dash (as needed, to taste)
Pepper 1 Dash , ground (as needed, to taste)
Butter 1/2 Tablespoon

Directions

MAKING

1) Into a bag holder with a zip/seal-able bag, add the broccoli, mushrooms, rice, sesame oil, garlic, sesame seeds, onion powder, salt, pepper, peas, onion and peppers, baby corn and soy sauce together.

2) Seal the bag and mix up the ingredients thoroughly for about 1 to 2 minutes until well blended.

3) In a pan, cook the eggs in butter until scrambled.

4) Then pour the rice mixture into the pan, stir the ingredients and combine with the scrambled eggs.

5) Cover the pan and cook over medium to high hear for about 10 to 15 minutes until the vegetables are tender.

SERVING

6) Spoon the Veggie Fried Rice into dishes and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 496Calories from Fat 89

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 608 mg25.33%

Total Carbohydrates 87 g29%

Dietary Fiber 5 g20%

Sugars 3 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet