Vegetable Asian Fried Rice (no meat)

Ingredients

• White rice

  long-grain, regular, cooked

  2 cup or 316g

• Egg

  whole

  2 extra large or 112g

• Tamari soy sauce

  1 tbsp or 18g

• Sesame oil

  1 ½ tsp or 7g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  raw

  2 cloves, minced or 6g

• Scallions

  raw

  2 cup, chopped or 200g

• Carrots

  raw

  2 medium or 122g

• Green peas

  frozen

  ⅓ cup or 45g

• Oyster sauce

  1 tbsp or 18g

Directions

1. Cook rice well ahead of time, to allow to cool. (1 cup uncooked = 2 cups cooked)
2. Beat the eggs with 1 tsp soy sauce and 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tbsp vegetable oil. Pour in the eggs and swirl around to coat the bottom of the pan. As the egg cooks, push the edges towards the center and let the uncooked eggs ooze towards the edges. When set, flip over onto a chopping board and cut into small square pieces.
3. Heat up a wok over high heat and 1 tbsp vegetable oil. Add the garlic and fry for 3 minutes. Add the rice and 2 tsp soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant. Transfer to a bowl and set aside.
4. Stir fry bulb of onions for 2 minutes, then add the carrots, peas, and oyster sauce. Stir fry for another 2 minutes. Put the rice back in and stir to mix. Stir fry for 3 minutes or until the mixture is piping hot and pork is cooked through. Add the eggs and the onion greens. Stir for a minute then turn the heat off.
5. Serve immediately and enjoy!
6. Variation: Use Birds Eye Seasoned Asian Medley vegetables, 200 calories per bag, instead of the fresh vegetables. Use onion powder instead of green onions. Can reduce sauces a bit and with the Birds Eye seasoned vegetables also, so the calories remain about the same.