Veggie Rice and Egg Stir Fry

By Jan Pinnington
Healthy Hands Cooking

Meatless Monday? Why not try this one pan meal made with left over cooked rice?

• 1-2 Tbsp. olive oil
• 1/2 onion chopped
• 3 cups fresh mixed veggies, chopped (such as celery, carrots, broccoli, peppers)
• 2 cups brown cooked rice (left overs)
• 2 eggs, whipped with fork
• Salt and pepper
• Garlic powder
• Low sodium soy sauce

Directions:

1. Heat oil in large non stick pan or wok over medium heat.
2. Add onions and sauté until slight soft about 2 minutes.
3. Add remaining veggies and sauté until all veggies are soft.
4. Create hole in center of pan by moving veggies to the side.
5. Pour egg mixture into center of pan.  Using spatula, cook eggs until scrambled.
6. Fold mixture together and season with salt, pepper, garlic powder and soy sauce to taste.

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor career opportunities, please visit www.HealthyHandsCooking.com.