VEGETABLE FRIED RICE
1 ½ cups cooked rice (brown or white)
2 large eggs
2 teaspoons canola oil
1 bag frozen stir fry vegetables, thawed and strained
2 cloves garlic
1 tablespoon minced fresh ginger
4 teaspoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoons toasted sesame oil
Hot red pepper sauce, to taste
Coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat canola oil in the pan over medium-high; add thawed vegetables and scallions, stirring, until the vegetables are heated through, about 5 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
Adapted from Eating Well - Vegetable Fried Rice