2 cups cooked brown rice (cold or day-old rice works best)
1 cup mixed vegetables (such as peas, carrots, corn, and bell peppers), diced
2 large eggs, beaten
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
Optional: chopped green onions for garnish
Instructions
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the diced mixed vegetables to the skillet. Stir-fry for about 2-3 minutes until the vegetables are slightly tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Allow the eggs to cook for a few seconds without stirring.
Once the eggs start to set, gently scramble them with a spatula and mix them with the cooked vegetables.
Add the cooked brown rice to the skillet and stir-fry it with the vegetables and eggs for an additional 2-3 minutes. Break up any clumps of rice as you stir.
Drizzle the low-sodium soy sauce over the rice and mix well to evenly distribute the flavors and color.
Continue to cook the fried rice for another 2-3 minutes, stirring occasionally, until everything is heated through.
Taste and adjust the seasoning, adding more soy sauce if desired.
Taste and adjust the seasoning, adding more soy sauce if desired.
Remove the skillet from the heat and transfer the Veggie Fried Rice to serving plates.
Garnish with chopped green onions, if using, for a fresh and vibrant touch.
This Veggie Fried Rice is a wholesome and tasty way to enjoy a medley of colorful vegetables and protein-rich scrambled eggs combined with the nutty flavor of brown rice. The low-sodium soy sauce adds just the right amount of savory goodness to this satisfying dish.
