#wellness2016

Veggie fried rice

I ended up with 2 2/3 cups basmati rice from Indian takeout, 4 celery stalks, about 5 carrots and an onion that would go bad. I added ¾ cup frozen peas, 1 egg, 1 tbsp safflower oil and 2 tbsp gluten free soy sauce. It’s perfect!

Dice the onion, celery and carrot. Put 1 tbsp oil into a pan and over medium-high sautée until they begin to soften. Add frozen peas until they are reheated. Add the rice and pour 2 tbsp soy sauce on top. Stir until soy sauce evenly coats everything to a consistent color. Make a well in the center of the pan and crack a large egg. Quickly scramble the egg with your utensil while it cooks. Mix the scrambled egg into the rest of the mixture so everything is evenly mixed.

Makes 4 servings