Veggie and Egg Rice

Name: Veggie and Egg Rice
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 8 Cups
Ingredients: 1 teaspoon vegetable oil 2 eggs; beaten 1 package (16 ounces) frozen mixed vegetables; or 1 pound fresh vegetables (such as carrots; onions; broccoli; peas; or zucchini) 3 cups cooked rice 1 teaspoon garlic powder or 4 cloves of garlic; minced ¼ teaspoon ground ginger 1 cup diced; cooked protein (chicken; pork or tofu) 2 green onions; sliced 1 Tablespoon low-sodium soy sauce or hot sauce (optional)

30-minute customizable meal that is filling, fresh, and healthy.

Prep time: 15 minutes
Cook time: 20 minutes
Makes: 8 Cups
Nutrition Facts: View label

Ingredients

1 teaspoon vegetable oil

2 eggs, beaten

1 package (16 ounces) frozen mixed vegetables, or 1 pound fresh vegetables (such as carrots, onions, broccoli, peas, or zucchini)

3 cups cooked rice

1 teaspoon garlic powder or 4 cloves of garlic, minced

¼ teaspoon ground ginger

1 cup diced, cooked protein (chicken, pork or tofu)

2 green onions, sliced

1 Tablespoon low-sodium soy sauce or hot sauce (optional)

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet). Add eggs and scramble. Remove cooked eggs and set aside.
Add small amount of water to pan and cook vegetables until tender crisp.
Add cooked rice, garlic powder and ground ginger and stir to heat through, breaking up any lumps by pressing against pan.
Add protein and cook until heated.
Add green onions and cooked egg, and heat through.
Serve with soy sauce, if desired.
Refrigerate leftovers within 2 hours.