Vegetable Fried Rice

Ingredients

  • 3 Cups Small Broccoli Florets

  • 4 Large Eggs

  • 2 Tablespoons Water

  • 1 Tablespoon Vegetable Oil, divided

  • 1 Tablespoon Minced Peeled Fresh Ginger

  • 2 Garlic Cloves, minced

  • 4 Cups Cooked Long-Grain Rice, chilled

  • 1/2 Cup Shredded Carrot

  • 1/2 Cup of Braggs Amino Acids

  • 1/4 Teaspoon Salt

  • 1 Cup of Peas

  • 1 Cup of Sting Beans

  • 1/2 Cup of Soyaki

Directions

  1. Steam veggies, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.

  2. Combine eggs . Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.

  3. Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add veggies, carrot,; cook 1 minute. Add cooked eggs, braggs, soyaki and salt; stir-fry 1 minute or until thoroughly heated.