Vegetable Fried Rice
  • Cooking Time: 20
  • Servings: 6-8
  • Preparation Time: 25
  • 4 cups cold prepared rice (white or brown), loosened/crumbled
  • 4 Tbsp olive oil
  • 1/2 medium white onion, diced
  • 2 c veggies of choice, chopped/diced
  • 1 tsp Sriracha sauce
  • 3-4 Tbsp low sodium soy sauce
  • 3/4 tsp garlic powder
  • 2-3 large eggs, beaten
  • 3 scallions, white and light green parts, trimmed and chopped
  1. In a hot non-stick wok*, heat 1 Tbsp oil. Over medium-high heat, add onions and veggies and saute until softened. Add Siracha sauce to season veggies. Add crumbled rice and drizzle with remaining oil and soy sauce. Add garlic powder. Stir rice until even in color and all rice has soy sauce on it. Stir occasionally, while allowing rice to warm up. Make a well in the middle of your wok and pour in beaten eggs, scrambling the eggs while incorporating more and more rice. Add chopped green onions. Continue to heat rice until egg is fully cooked. Season with salt & pepper as desired.