Veggie Fried Rice
|1 oz or one packetdry fried rice seasoning mix|
|1/8 teaspoonGarlic powder|
|1 tablespoonSoy sauce|
|3/4 cupliquid egg substitute|
|2 cupscarrots and peas; diced|
|1 cupmushrooms; chopped|
|2 cupsbrown rice; cooked|
|1 cupbean sprouts; chopped|
|1/4 cupscallions; chopped|
|Salt and pepper to taste|
|1/8 teaspoonground ginger|
Veggie Fried Rice Preparation
In a small dish, combine seasoning mix, garlic powder, and ground ginger with soy sauce and 3 tablespoons warm water. Stir until seasoning mix has dissolved. Set aside.
Spray a wok or very large skillet with nonstick spray, and bring it to medium heat. Add egg substitute and scramble until cooked, 2 to 3 minutes, using a spatula to break it up into bite-sized pieces. Remove scrambled bits from the wok/skillet and set aside.
Add frozen vegetables and mushrooms to the wok/skillet, and cook and stir until mushrooms have softened and all veggies are hot. Remove veggies and set aside with the egg bits.
Remove your wok/skillet from heat, re-spray with nonstick spray, and bring to high heat on the stove. Add rice and seasoning mixture, and stir to combine. Add bean sprouts, scallions, and the previously cooked veggies and scrambled eggs, and mix thoroughly to integrate. Cook and stir until entire mixture is hot, there is no liquid left in the skillet, and rice is just beginning to crisp. Season to taste with salt and pepper.
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