Vegetable Fried Rice

By á-4667

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.