Easy (Veggie) Fried Rice
Quick to fix veggie fried rice!
- 1 leek or 1 medium onion
- 1 bell pepper
- 1 cup mushrooms
- 2 carrots
- 2 ribs celery
- 2 tablespoons oil , divided
- ½ teaspoon minced garlic
- 2 eggs , beaten slightly
- 1 ½ cups leftover rice
- ½ cup leftover cooked meat , diced (if desired)
- 1-2 tablespoons stir-fry sauce
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.
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