Fried Rice & Vegetables

Makes 3 servings

This delicious vegetarian recipe makes a simple, satisfying dinner. You can customize the fried rice with whatever vegetables you prefer—just make sure to chop them into very small pieces for quick cooking. The best part? Ginger is a powerful antioxidant, meaning it can help with indigestion, free radical damage and curb cancer. Nothing is better is than a flavorful meal, packed with health benefits.

INGREDIENTS

2 tbsp. plus ½ tsp. avocado oil or safflower oil, divided
2 eggs, beaten
1 medium red bell pepper, chopped
2 medium carrots, chopped (about ½ cup)
2 cups additional finely chopped vegetables
¼ tsp. salt, or more, to taste
1 tbsp. ground ginger
1 pinch red pepper flakes
2 cups cooked white rice
3 scallions, finely chopped
1 tbsp. tamari or low-sodium soy sauce
1 tsp. toasted sesame oil
Sriracha or chili garlic sauce, for serving (optional)

INSTRUCTIONS

1. Heat a large stainless-steel pan over medium heat until a few drops of water sprinkled in the pan evaporate. Add ½ teaspoon of the oil and tilt the pan to coat the bottom. Add eggs and swirl the pan so that they cover the bottom. Cook until slightly set, then stir to scramble and continue cooking until fully set. Transfer eggs to a large bowl and set aside. Scrape the pan clean with a heat-resistant spatula.
2. Return the pan back to medium heat and add 1 tablespoon of the oil. Add red bell peppers and carrots and cook, stirring often, until the onions become translucent, and the carrots are softened, 3–5 minutes.
3. Add the rest of the vegetables and the salt. Continue to cook, stirring occasionally, until the vegetables turn golden brown in color, 3–5 minutes (do not stir too often or the vegetables will not be able to turn golden along the edges). Meanwhile, use the edge of a spatula or spoon to break the scrambled eggs into small pieces.
4. Using a large spatula or spoon, transfer the contents of the pan to the bowl with the cooked eggs. Add the remaining 1 tablespoon of oil to the pan and return to medium heat. Add ginger and red pepper flakes and cook, stirring occasionally, until fragrant, about 30 seconds. Add the rice and mix well to combine. Cook, stirring at intervals, until the rice is golden along the edges, 3–5 minutes.
5. Add scallions, then stir to combine. Add the cooked vegetables and eggs; stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste and add a little more tamari if you like, but be very careful not to overdo it or it will overpower the other flavors!
6. Divide the fried rice among bowls and serve immediately with sriracha or chili garlic sauce, if desired.

NUTRITION • PER ONE SERVING

Calories 340
Total Fat 8g (10%)
Saturated Fat 1.521g (8%)
Trans Fat 0.032g
Total Carbohydrate 55g (20%)
Dietary Fiber 8g (29%)
Total Sugars 8g
Includes 0g
Added Sugars (0%)
Cholesterol 110mg (37%)
Sodium 500mg (22%)
Protein 12g (24%)
Vitamin D 2mcg (10%)
Calcium 88mg (6%)
Iron 4.2mg (25%)
Potassium 584mg (10%)
Phosphorus (15%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here