Vegetable Fried Rice

To go along with the chicken I made below I made a simple but delicious fried rice. It was packed with vegetables, just like I like it. Fried rice is one of those dishes you make when you have just a little bit of a lot of different vegetables in your crisper or freezer. I had a stalk of celery, 1/2 a red pepper, 1/2 a red onion, about a cup of crimini mushrooms, and in the freezer I had like a cup left in the bag of a pea, carrot, corn, green bean combo. Because I wanted to finally use up all the vegetables, I made a big enough batch so both Chad and I can eat some for lunch.

Vegtable Fried Rice

1 1/2 cups rice cooked and put in fridge to cool

2 Tbs. vegetable oil

1 stalk celery chopped

1/2 red onion chopped

1 cup fresh mushrooms chopped

1 cup frozen veggies of choice

1 can diced water chestnuts drained

1 can baby corn chopped

1/2 red pepper diced

1 can bean sprouts drained

2 eggs beaten

3 cloves garlic minced

1 tsp. ground ginger or 2 tsp. fresh grated

3 Tbs. low sodium soy sauce

2 Tbs. sesame oil

pinch red pepper flakes

pepper to taste

Heat vegetable oil in a large skillet over med. high heat. Saute all vegetables except garlic and frozen vegetables until soft about 5-7 minutes. Add garlic, ground ginger and red pepper flakes saute for a couple minutes more. Make a hole in the center of the pan by pushing veggies aside. Add beaten eggs and cook until almost done. Add rice,frozen veggies, soy sauce and sesame oil mixing to combine and cook about 5 minutes longer for flavors to meld. Add pepper to your taste and serve.