Vegetable Fried Rice
|Fat free egg substitute||3⁄4 Cup (12 tbs)|
|Scallions||6 , cut into 1 inch pieces|
|Garlic||2 Clove (10 gm), minced|
|Minced peeled fresh ginger||2 Tablespoon|
|Frozen mixed vegetables||16 Ounce, thawed (1 Bag)|
|Cooked brown rice||4 Cup (64 tbs)|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Reduced sodium soy sauce||3 Tablespoon|
|Asian dark sesame oil||1 Teaspoon|
|Hot pepper sauce||2 Dash (Adjust Quantity As Per Taste)|
1 Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg substitute and swirl to cover the pan. Cook, stirring gently, until set, about 1 minute. Transfer to a small bowl and set aside.
2 Spray the same skillet with nonstick spray and set over medium-high heat. Add the scallions, garlic, and ginger; stir-fry until the scallions soften, about 2 minutes. Add the mixed vegetables and stir-fry until crisp-tender, about 1 minute. Add the rice and stir-fry until blended and evenly coated, about 1 minute. Add the broth, vinegar, and soy sauce; cook, stirring constantly, until the liquid boils and is thoroughly incorporated into the rice, about 1 minute. Remove the skillet from the heat; stir in the reserved egg substitute, the sesame oil, and pepper sauce.