Ingredients:
6 C cooked brown rice
1 tbsp avocado oil or olive oil
3 cloves fresh garlic, minced
1 (16oz) bag of frozen mixed cut vegetables (corn, carrots & peas), thawed
1 cup low sodium soy sauce
2 tbsp sesame oil
2 tbsp fish sauce
1 tbsp fresh ginger, finely minced
1 tbsp Sambal Chili Paste
3 eggs, whisked
4-5 green onions, sliced
1 tbsp sesame seeds (optional for garnish)
Directions:
Thaw frozen vegetables in the microwave, following directions on the packaging.
Heat a large skillet over med/high heat. Add 2 tbsp sesame oil and let heat for 30 seconds.
Add thawed vegetables, ginger and garlic. Saute for 2 minutes, stirring often.
Push vegetables to one side of the skillet. Add whisked eggs to the empty half of the skillet. Stir and cook for 2-3 minutes until almost cooked through. Stir scrambled eggs into the vegetables until evenly combined.
Add cooked rice and stir until evenly combined.
In a small bowl, whisk together soy sauce, fish sauce and chili paste. Pour into the skillet and stir.
Cook for an additional 4-5 minutes until heated through. Top with sesame seeds and sliced green onions and serve!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
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