Veggie Fried Rice

Ingredients

• 1 tablespoon sunflower or canola oil
• 2 eggs (beaten)
• 2 garlic cloves (minced)
• 1 teaspoon fresh ginger (grated)
• 6 scallions (sliced into rings (whites and greens separated))
• 1 cup shredded carrots
• 1 cup shredded zucchini
• 1/2 cup frozen peas
• 2 1/2 cups leftover cooked white rice
• 5 teaspoons low sodium soy sauce
• 3 teaspoons maple syrup (or brown sugar)
• 1 teaspoon sesame oil
• salt and pepper (to taste)

Instructions

1. 1

   Heat a non-stick pan to medium low heat.

2. 2

   Add 1/2 tablespoon of sunflower (or canola) oil, then pour in the beaten eggs.

3. 3

   Tilt the pan to spread the eggs out.

4. 4

   Cook until the egg is slightly golden brown on the underside, then flip it over and cook it for another minute.

5. 5

   Remove the egg omelette from the pan, then cut into small pieces and set aside.

6. 6

   In the same pan, add the remaining sunflower oil, then raise the heat to medium. Add the garlic, ginger and white part of the scallion, and cook for 2-3 minutes, until fragrant.

7. 7

   Add the carrots, zucchini, and peas.

8. 8

   Saute the veggies for 4-5 minutes, stirring frequently, until the carrots and zucchini become slightly tender. Season them with a small pinch of salt and pepper.

9. 9

   Add the rice into the pan, then combine the soy sauce, molasses and sesame oil.

10. 10

    Pour the mixture over the rice/veggie mixture and toss to coat.

11. 11

    Toss in the remaining green onion, and the cooked egg, then stir again.

12. 12

    Serve hot.