Vegetable Fried Rice

• 2 cups Steamed Long Grain Rice, Prepared As Directed On Package
• 13 cups Vegetable Or Chicken Broth
• 3 Tablespoons Low Sodium Soy Sauce
• 1 teaspoon Grated, Fresh Peeled Ginger
• 1 teaspoon Dark Sesame Oil
• 1/4 teaspoons Salt
• 2 teaspoons Canola Oil, Divided
• 4 whole Eggs, Lightly Beaten
• 2 cloves Garlic, Chopped
• 1/4 cups Green Onions, Thinly Sliced
• 2 cups Mixed Frozen Veggies, Thawed (carrots, Green Beans, Peas Or Your Favorite)
• Cooking Spray

1. Combine broth and next 4 ingredients in a medium bowl; stir with a whisk.
2. Set aside
3. Heat 1 teaspoon of canola oil in a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add beaten eggs; cook, stirring constantly, 1 minute or until scrambled.
5. Remove egg from pan.
6. Heat remaining 1 teaspoon of canola oil in pan.
7. Add the steamed rice; cook, stirring occasionally, 3 minutes or until thoroughly heated.
8. Add vegetables, broth mixture, garlic and green onions; cook 1 minute or until thoroughly heated.
9. Then add scrambled eggs and heat through.

grain rice, vegetable or chicken, soy sauce, ginger, sesame oil, salt, canola oil, eggs, garlic, green onions, carrots, spray

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetable-fried-rice/ (may not work)