Veggie Fried Rice

Ingredients:

- 1 tablespoon olive oil divided
- 2 large eggs whisked*
- 2 scallions chopped white and green ends separated
- 2 large carrots peeled and diced
- 1 cup frozen shelled edamame can also use peas just note nutrition facts will differ
- 3 tablespoons low-sodium soy sauce
- 2 cups cooked brown rice
- 1 teaspoon rice vinegar no sugar added
- 1/2 teaspoon freshly grated ginger

Preparation:

- Lightly grease a large skillet or wok with 1 teaspoon of oil and heat over medium-low heat.
- Once the skillet is hot, add the eggs, stirring frequently to scramble. Once cooked, about 3 minutes, transfer the scrambled eggs to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of oil. Add the white ends of the scallions, diced carrot, frozen peas or edamame, and 1 tablespoon of soy sauce. Cook for 5 minutes, or until the carrots are starting to soften and the rest of the veggies are warmed through.
- Stir in the cooked brown rice, remaining soy sauce, rice vinegar, and ginger. Cook for 2 to 3 minutes, or until the rice is hot. Finally, add in the scrambled eggs and give everything a good stir.
- Divide between four bowls and garnish with green ends of the scallions.-

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Nutrition Values:

Servings 4 | 225 Calories per Serving
6 grams fat (1.6 grams saturated), 93 mg cholesterol, 578 mg sodium, 33 grams carbs, 5 grams fiber, 1 gram sugar, 10 grams protein.