Serves: 3 Preparation Time: 15 minutes Cooking Time: 5 minutes
Ingredients:
1 tablespoon vegetable oil, divided
1 large egg, lightly beaten kosher salt
1 clove garlic, minced
1 teaspoon ginger, minced
3 tablespoons celery, minced
2 tablespoons bell pepper, red, chopped small
1/2 cup carrots, peas, green beans (Cascadian Farms), organic gardener's blend, defrosted to room temperature and corn removed
2 cups rice, leftover cooked
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/4 teaspoon sugar pepper You start by preparing the ingredients. You want everything ready before you begin to stir-fry since it is a very quick preparation. In one bowl you have the oil, in another you have the beaten egg mixed with a little salt, in another you have the garlic, ginger, celery, and red pepper, and another you have the defrosted veggies. you remove the leftover rice from the fridge. In a cup, we combine the soy sauce, sesame oil, sugar, and pepper.
When you are almost ready to eat, you heat our non-stick pan over medium heat with a little bit of the oil. you add the eggs, lower the heat, and cook stirring occasionally for a few minutes. When the eggs are set, you remove the scrambled eggs to a clean plate.
you heat the remaining oil in the pan at medium-high heat, and when hot, you add the garlic, ginger, celery, and red pepper. you stir-fry for a minute, and then add the carrots, peas, and green beans. you stir-fry for another minute. you add the rice, breaking up any lumps. you stir it in and then drizzle on the sauce. you lower the heat to medium-low and cook for a minute, add the cooked eggs, and heat through.