Super Quick and Easy Vegetable Fried Ric

By classycook

Ingredients

• 1 cup dry brown rice, cooked according to package directions (for a quick dinner, it is highly recommended to make this in advance and store in fridge)
• 1 tablespoon cooking oil (I used coconut oil)
• 1/2 cup diced onion
• 1 teaspoon minced fresh ginger
• 2 cloves garlic, minced
• 1 – 10 oz bag frozen mixed, chopped veggies (I opted for the pictured “Chinese-style” mix)
• 2 eggs
• Salt and (red or black) pepper, to taste
• 1/4 cup soy sauce (reduced sodium organic recommended)
• 1/2 teaspoon toasted sesame oil

Preparation

Step 1

In a large saute pan or wok, heat the oil over medium-high heat.
Add the onion and ginger to the pan and cook while stirring for 1½ to 2 minutes. Stir in the garlic and cook for another 30 seconds.
Pour the frozen veggies into the pan (straight out of the bag – no need to defrost!) and cook while stirring for another 3 to 4 minutes.
Using a spatula push the veggie mixture to one side of the wok. Drop in the 2 raw eggs on the other side and let them cook for 1 to 2 minutes before stirring the entire mixture together. Season with salt and (red or black) pepper to taste.
Once the eggs are fully cooked add the soy sauce, sesame oil, and rice to wok. Mix together thoroughly, serve warm, and enjoy!