- 1 tsp canola oil
- 2 eggs beaten
- 1 pckg frozen peas and carrots
- 3 cups brown rice, cooked
- 1 tsp garlic powder
- 2 stems green onion
- 1 tbsp soy sauce, low sodium
- 1/4 tsp ground ginger
- 1 cup chicken cooked *optional
Heat oil in a large skillet over medium-high heat. Add eggs and scramble. Remove cooked eggs and set aside.
Add a small amount of water to pan and cook peas and carrots (or vegetables of choice) until tender crisp.
Add cooked rice, garlic powder and ground ginger and stir to heated through, breaking up lumps by pressing against pan.
Add cooked chicken (if using) and soy sauce. Cook until heated.
Add green onions and cooked egg and heat through. Serve hot.