Fried Rice with Vegetables

How nice when the dish it’s not only tasty, but also healthy and looks great on a plate! This fried rice is cooked with brown rice, but can also be prepared with white rice.  I like the taste, the texture and the vibrant colors of this dish. It goes well with poultry and meat, but my favourite is to pair it with fish. Simply delicious!

Ingredients

3/4 cup finely chopped onion
1 tbsp. oil
1 egg, lightly beaten
1/2 cup finely chopped carrot 
1/2 cup frozen peas, thawed
4 cups cold cooked rice, cold
4 green onions, chopped
1 cup fresh bean sprouts
3 tablespoons soy sauce 

Directions

Heat 1 tbsp. oil in wok; add chopped onions and stir-fry until onions turn a nice golden brown color. Add carrots and peas and add for another 3-5 minutes until carrots begin to soften but not too soft and mushy. Remove the pan from the heat to cool slightly.

Add 1/2 tbsp. oil to a frying pan and fry scrambled egg until completely cooked and not liquidly. You can also beat the egg and fry it on both sides until thoroughly cooked and then cut it to small pieces. Both ways work.

Add cold rice, green onions, and bean sprouts, tossing to mix well and stir-fry it for about 3 minutes.

Add soy sauce and a scrambled egg to the rice mixture and fold in. Stir-fry for another minute or two more and serve.

You can add additional soy sauce and a bit of oil when heating the rice each time before serving.