Prep Time: 10 minutes Cook Time: 15 Minutes Serving Size: 8, 1/2 cup portions
1 bag Frozen peas & diced carrot mix
4 individual 1-cup, minute brown rice cups
1 Fresh broccoli crown
4 Tbsp Soy sauce
1 tbsp oyster sauce
1 tsp black pepper
1 Tbsp minced garlic (fresh or in a jar)
1 tsp fresh garlic, minced
4 tbsp olive oil or vegetable oil
Wash broccoli and chop into small pieces. Discard stems and leaves. Set aside. Mince ginger and garlic if using fresh. Whisk eggs together in a bowl, set aside. Microwave the instant rice, 1 individual cup at a time to the package’s instruction
Heat skillet to medium high heat and add 3 tbsp oil.
Add rice, frozen peas and carrots, and broccoli to the skillet. Stir around and cook for 5 minutes.
On the other side of the skillet, add the eggs, Scramble them while the rice and vegetables continue to cook. Combine the eggs and the rice mixture together when the eggs are done cooking, breaking them up in the rice mixture.
Add garlic, oyster sauce, pepper, ginger, and additional 1 tbsp of oil. Stir-fry to combine all of the ingredients for an additional 5-7 minutes or until all vegetables are cooked and the rice is slightly crispy. Turn off the skillet and serve the fried rice. Enjoy!
Recipe provided by: Camille Adams, RD
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