Yummy Fried Rice

I had no idea what to cook for dinner, but was starving, so when I came across this recipe, I was so excited! I adapted it to what I actually had in the freezer and pantry, so feel free to do the same! Brown rice and less soy sauce makes this a little healthier. My husband and I both loved this Fried Rice, and I can see it being a staple in our home!

Hope you enjoy!

**For extra flavor, don’t forget to add butter and salt to the rice as it cooks!**

INGREDIENTS

• ³⁄₄ cup finely chopped onion
• 2 ¹⁄₂tablespoons olive oil
• 1 egg, lightly beaten (or more eggs if you like)
• 3 drops soy sauce
• 3 drops sesame oil
• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
• ¹⁄₂ cup finely chopped carrot (very small)
• ¹⁄₂ cup frozen peas, thawed
• (I use 2 cups of a precut, frozen mixture of peas, carrots, green beans, lima beans and corn instead of the carrot and peas.)
• 4 cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped (optional cause I never have them!)
• 2 tablespoons light soy sauce (add more if you like… I add a lot more! hehe)

DIRECTIONS

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. (I use uncooked and frozen veggies, so this takes longer.)
6. Add rice, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.