Vegetable Fried Rice
- 1 c. thinly sliced baby carrots
- 1 c. sliced mushrooms
- 1 c. bean sprouts
- 3 cloves garlic, minced
- 12 scallions, thinly sliced
- 3/4 c. low sodium fat free chicken broth
- 3 large eggs, slightly beaten
- 3 c. cooked brown rice
- 1 tsp. salt
Spray a large nonstick skillet or wok with nonstick spray; heat. Stir-fry the carrots, mushrooms, bean sprouts, garlic, and scallions until the vegetables are tender-crisp, 2-3 minutes. Add the broth and bring to a boil. Transfer to a bowl.
Spray the skillet with more nonstick spray. Add the eggs; cook, stirring to break up the eggs until the eggs are set, about 2 minutes. Add the vegetables, rice, and salt to the eggs; toss to combine. Cook, stirring frequently, until heated through, 1-2 minutes.