Egg and Veggie Fried Rice

16 min
4 servings
$2.11/serving

Leftover rice transformed!

Ingredients

1 tbsp vegetable oil

1 carrot, diced

1 zucchini, diced

1 bell pepper, diced

1 tbspAsian Stir-Fry Seasoning

2 tsp Teriyaki Dry Glaze

4 cups cooked, cold rice

¹⁄₄ cup low-sodium soy sauce

4 green onions, sliced

1 cup frozen peas

4 eggs, lightly beaten

Preparation

Heat oil over medium-high heat in Wok or large fry pan.
Stir-fry carrot, zucchini and pepper with Asian Stir-fry Seasoning and Teriyaki Dry Glaze for about 2 minutes, until tender-crisp.
Add rice and stir vigorously until heated through. Stir in soy sauce, onions and peas until mixed. While stirring, slowly drizzle in eggs. Cook until set.

Nutritional Information

Per serving: Calories 390, Fat 10 g (Saturated 2.5 g, Trans 0 g), Cholesterol 245 mg, Sodium 590 mg, Carbohydrate 57 g (Fibre 4 g, Sugars 4 g), Protein 16 g.

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Asian Stir-Fry Seasoning

Wok & Glass Lid