Vegetarian Fried Rice

Name: Vegetarian Fried Rice
Total time: 30
Yield: 6
Ingredients: 2 teaspoons peanut oil; 1 egg, beaten; 1 teaspoon minced fresh ginger root; 1 clove garlic, minced; 3 tablespoons reduced-sodium teriyaki sauce; 2 tablespoons lime juice; 1 teaspoon brown sugar; ¼ teaspoon salt; ⅛ teaspoon red pepper flakes; 3 cups cold cooked rice; ⅔ cup frozen peas, thawed; ⅔ cup frozen carrot slices, thawed; ⅔ cup frozen chopped broccoli, thawed; ¼ cup sliced green onion (green part only)

Recipe by janice tofuri from allrecipes.com

30 Mins.

Ingredients

6 servings

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2 teaspoons peanut oil
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1 egg, beaten
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1 teaspoon minced fresh ginger root
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1 clove garlic, minced
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3 tablespoons reduced-sodium teriyaki sauce
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2 tablespoons lime juice
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1 teaspoon brown sugar

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¼ teaspoon salt
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⅛ teaspoon red pepper flakes
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3 cups cold cooked rice
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⅔ cup frozen peas, thawed
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⅔ cup frozen carrot slices, thawed
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⅔ cup frozen chopped broccoli, thawed
•

¼ cup sliced green onion (green part only)

Instructions

Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes. Transfer egg to a plate and return wok to heat.
Cook ginger and garlic in skillet until fragrant, about 1 minute. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.