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A quick to fix veggie filled fried rice recipe! Using your leftover meat and veggies makes this recipe super convenient.
Ingredients
- 1 leek or 1 medium onion
- 1 bell pepper
- 1 cup mushrooms
- 2 carrots
- 2 ribs celery
- 2 tablespoons oil , divided
- 1/2 teaspoon minced garlic
- 2 eggs , beaten slightly
- 1 1/2 cups leftover rice
- 1/2 cup leftover cooked meat , diced (if desired)
- 1-2 tablespoons stir-fry sauce
Instructions
- Chop leek or onion, bell pepper, mushrooms, carrots, and celery in a food processor. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet until a drop of water added sizzles. Add garlic and veggies to pan and stir fry 2-3 minutes or until crisp-tender. Push veggies up sides of wok to rest or remove from pan. Add remaining 1 tablespoon oil to pan and swirl around pan to heat.
- Add eggs to pan and allow to cook until set. Dice egg with spatula and push up sides of wok to rest or remove from pan.
- Add leftover rice (and meat if desired). Stir to heat thoroughly.
- Return veggies and eggs to pan and stir to combine with rice.
- Add stir-fry sauce.
- Stir until well heated. Serve.
Nutrition
Calories: 167kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 367mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4545IU | Vitamin C: 29.1mg | Calcium: 29mg | Iron: 0.8mg
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