Vegetable Fried Rice

🧂 Ingredients

• 8-10 cups brown rice

  cooked and refrigerated until cold (see note below)
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup matchsticks carrots

  cut in half
• 1 red bell pepper

  chopped
• 1 large sweet onion

  chopped
• 1 cup broccoli florets
• 1 cup sliced fresh mushrooms
• 3 cloves garlic

  minced
• 1 leek

  green top removed, washed thoroughly and diced
• 3 large eggs

  beaten
• 1/4 to 1/2 cup roasted sesame oil
• 1-2 tsp. oyster sauce

  if desired (this is not a gluten free product)
• 4 tbsp. gluten free low-sodium Tamari soy sauce
• 1-2 tsp. hoisin sauce

  if desired
• 1 tsp. Salt and pepper

  to taste
• 1 green onion

  sliced, for garnish, if desired

Instructions

• 1 Heat sesame oil in a very large skillet or Dutch oven over medium-high heat.
• 2 Add corn, peas, carrots, bell pepper, onions, broccoli, mushrooms, leeks and
  garlic.
• 3 Stir-fry veggies until tender, about 5-10 minutes.
• 4 Push vegetables to the side of the skillet and add beaten eggs.
• 5 Scramble eggs then break into pieces while scrambling.
• 6 Stir in to remaining veggie mixture.
• 7 Add cooked rice, Tamari soy sauce, oyster sauce, if you’re using it and hoisin
  sauce.
• 8 Stir well to combine ingredients.
• 9 Season with salt and pepper, if desired.
• 10 Garnish with green onions to serve.

Nutrition Info