Light veggie fried rice

Lightened up Veggie Fried Rice!

What's a Chinese food night without fried rice?  Well, as I have said before, the nearest Chinese takeout place for us up here in the Northwoods of Wisconsin, is about 30 minutes away, so we have to make our own!  The biggest bonus of this is that I can not only make it to taste, but control exactly what goes into our meal, and take down the calorie count!  I promise, even though this fried rice recipe is healthier, it is huge on flavor, and I guarantee you won't be disappointed!

This recipe cooks up so fast, so make sure you have all your ingredients laid out before any cooking starts.  Ingredients include:

1 cup diced carrots (or frozen diced carrots)

1/4 diced onion

1 cup frozen peas

1 garlic clove

oyster sauce

soy sauce

canola oil

2 cups leftover cooked brown rice, or 1 package ready brown rice

2 whisked eggs

Start out with a pan on high heat, with 2 teaspoons canola oil, and add the veggies.  Sautee just until the veggies just start to cook, and the water has evaporated from the peas.  About 3-5 minutes.

Add brown rice, and sautee for about 3-5 minutes, just to soften the rice, and get a bit of browning.

Push all the rice to the sides of the pan, turn the heat to medium, and add the eggs.  Scramble as fast as you can!!

The eggs are done scrambling when they are fully cooked, and chopped very finely.

Mix the rice, veggies, and eggs together, and add 3 turns of the pan of soy sauce, and 1 Tablespoon of oyster sauce, and mix together.

I served this with my lightened up beef and broccoli, and this meal was so much more delicious than any takeout we've ever had!  The bonus is that you will feel full and satisfied with a light healthy meal!  I even got a double thumbs up from my 4 year old who usually refuses to eat cooked veggies!