Chinese-Style Fried Rice

Why you’ll love this recipe

• It’s vegetarian and vegan-friendly (just skip the bacon)

• You can substitute the riced vegetables with rice for a traditional fried rice

• It can be served as a main or side dish

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Takeout Style Fried Rice

Yield: 4

Author: Shalane Katugampola

Adapted from Healthy Nibbles and The Woks of Life

Ingredients

• 4 eggs, divided
• 1/2 tbsp olive oil
• 1 cup chopped onion
• 1 1/3 cup vegetables (carrots, corn, and peas work well. I used peppers)
• 2 pouches of Fullgreen Riced Broccoli & Cauliflower, cooked
• 1/2 package bacon
• 2 tbsp soy sauce
• 1 1/2 tbsp sesame oil
• Salt and pepper to taste

Instructions

1. Whisk 3 eggs together in a large bowl. Beat the last egg in a separate bowl and set aside
2. Over medium heat, cook bacon in a large pot until golden brown
3. Pour the bacon fat into a small bowl and set aside
4. In the same pot, heat 1/2 tbsp of olive oil over medium-high heat. Add the 3 whisked eggs and scramble until golden brown. Set scrambled eggs aside in a bowl
5. Turn off the heat and wipe the pot clean
6. Over medium-high heat, heat the bacon fat in the pot. Add the onions and cook for about 2 minutes, stirring often. Add the vegetables and cook for another minute.
7. Add the cooked Fullgreen Riced Broccoli & Cauliflower and cook until the rice is heated. Pour the 1 whisked egg over the rice and stir to coat the rice. Cook for another minute
8. Add the soy sauce and sesame oil and stir to mix. Add the 3 scrambled eggs and cooked bacon, stir to mix again

Notes:

Fullgreen's Riced Veggies are available at all major US grocery stores for $2.99 to $3.49

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