Vegetable Fried Rice

Feel free to substitute any  vegetables you happen to have.  

4 cups cooked brown rice

Stir Fry Sauce:
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 tablespoon vegetarian oyster sauce
1 teaspoon sesame oil
¼ teaspoon ground pepper

2 tablespoons grapeseed oil or other flavorless oil, divided
3 eggs, lightly beaten
2 teaspoons ginger, finely minced
2 garlic cloves, finely minced
2 scallions, finely chopped
1 carrot, diced into small pieces
1 ½ cups cabbage, diced into small pieces
1 cup frozen peas

Loosen rice by running your fingers through it. Mix together Stir Fry Sauce ingredients.  Set aside. 

Heat 1 tablespoon oil over medium heat in a large skillet.  Add beaten eggs and stir, cooking until done.Use spatula to break egg into pieces. Remove and set aside. 

Add remaining tablespoon of oil to skillet.  Add ginger, garlic and scallions.  Stir until fragrant, about 15 seconds.  Add carrots, cabbage and 1 tablespoon of water.  Toss well, cover and cook another 2-3 minutes.  Carrots should be cooked but slightly firm.  Uncover, and add brown rice and stir fry sauce; toss until mixed thoroughly with vegetables.  Cook until rice is heated through, about 2-3 minutes. Add frozen peas and toss until peas are just done, about 2 minutes. 

Note:To make vegetarian fried rice, omit the eggs.

This printable recipe is from Jeanette's Healthy Living.