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Name: Veggie Fried Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 1 oz or one packet dry fried rice seasoning mix; 1/8 teaspoon Garlic powder; 1 tablespoon Soy sauce; 3/4 cup liquid egg substitute; 2 cups carrots and peas diced; 1 cup mushrooms chopped; 2 cups brown rice cooked; 1 cup bean sprouts chopped; 1/4 cup scallions chopped; Salt and pepper to taste; 1/8 teaspoon ground ginger

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INGREDIENTS

1 oz or one packet dry fried rice seasoning mix
1/8 teaspoon Garlic powder
1 tablespoon Soy sauce
3/4 cup liquid egg substitute
2 cups carrots and peas ; diced
1 cup mushrooms ; chopped
2 cups brown rice ; cooked
1 cup bean sprouts ; chopped
1/4 cup scallions ; chopped
Salt and pepper to taste
1/8 teaspoon ground ginger

INSTRUCTIONS

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.

NOTES

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Veggie Fried Rice

1 oz or one packet dry fried rice seasoning mix
1/8 teaspoon Garlic powder
1 tablespoon Soy sauce
3/4 cup liquid egg substitute
2 cups carrots and peas diced
1 cup mushrooms chopped
2 cups brown rice cooked
1 cup bean sprouts chopped
1/4 cup scallions chopped
 Salt and pepper to taste
1/8 teaspoon ground ginger

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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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 5 Servings

Calories: 343
Calories from Fat: 23 (7%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 824.8mg		28 %
Potassium 349.3mg		9 %
Total Carbohydrate 70.9g		21 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 67.2g
Protein 9.3g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 343

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