Vegetable Fried Rice

• 1 Tablespoon Grape Seed, Peanut, Or Canola Oil
• 1 whole Small Onion, Small Dice
• 1 whole Carrot, Small Dice
• 1/2 whole Red Bell Pepper, Small Dice
• 1-1/2 cup Broccoli; Cut Into Small, Bite Sized Pieces
• 4 ounces, weight Water Chestnuts, Diced Small (a Can Is 8 Oz.)
• 2 cups Leftover Cooked Rice
• 1 cup Fresh Spinach, Chopped
• 2 Tablespoons Soy Sauce, Low Sodium
• 2 whole Eggs, Beaten

1. 1. Heat the oil in a large skillet (or a wok) over medium high to high heat.
2. 2. Add to the hot oil, the onion and carrot. Cook and stir for about 1 to 1 1/2 minutes.
3. 3. Add the bell pepper and broccoli. Cook and stir for about 1 to 1 1/2 minutes more.
4. 4. Add the water chestnuts. Cook and stir for about 30 seconds.
5. 5. Add the leftover cooked rice. Cook until the grains have separated and the rice is warmed through.
6. 6. Toss in the spinach.
7. 7. Stir in the soy sauce.
8. 8. Make a well in the middle of the rice, exposing the bottom of the pan. Pour the eggs into the well and stir the eggs keeping them in that well until they are cooked.
9. 9. Now stir everything together, remove from the heat, and serve.

grape, onion, carrot, red bell pepper, broccoli, chestnuts, rice, fresh spinach, soy sauce, eggs

Taken from tastykitchen.com/recipes/sidedishes/vegetable-fried-rice-4/ (may not work)