Ingredients
3cupsbrown rice,cooked and chilled
2tbspcanola oil
1cupcarrots,dice somewhat thin
1cupyellow onions,chopped
4cloves garlic,minced
1tbspfresh ginger,peeled and minced
1½cupssmall broccoli florets,diced
¾cupsmall red bell pepper,diced
4largeeggs
¾cupfrozen petite peas,thawed and drained
¾cupfrozen petite corn,thawed and drained
3-4tbspsoy sauce,to taste
1tbspsesame oil
Preparation
Heat oil in a large non-stick wok over medium-high heat. Add carrots, onions, garlic, and ginger and saute for 3 minutes.
Add broccoli and bell pepper and saute until veggies are soft, about 3 to 4 minutes. Move veggies over to one side of the pan, crack eggs into the opposite side, and scramble and cook through.
Stir rice, peas, corn, soy sauce and sesame oil and cook and toss 2 minutes. Serve warm.
