Vegetable Fried Rice

Part of staying on budget is working with what you have in your freezer, refrigerator, and pantry.  And even though there is meat in the freezer, another way to stretch a buck is to think meatless. So tonight I decided on  Vegetable Fried Rice. I have all the ingredients, or at least enough to improvise, and we have not made anything Asian inspired this week. I will definitely be making this again, and next time, I may add some chicken or shrimp.

VEGETABLE FRIED RICE
serving 6

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 scallions

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