Fried Rice and stir fried vegetables and seafood

3 tbs olive oil
.5 cup onion slice
1 clove garlic, minced
1 tsp ginger, minced
2 large eggs
1 carrot, slice
3 stalks celery, sliced
5 brussel sprouts, cut in quarters
5 asparagus, cut into 1 inch pieces
1 cup fresh green beans, cut in 1 inch pieces
1 cup Trader Joe's Melange a Trois bell pepper strips
1 16 oz bag of Trader Joe's Seafood Blend
1/3 cup of soy sauce
1 tbs sugar
1 tsp corn starch
2 cups cooked rice

This is a great way of using your left over steamed rice, refrigerate over night so they are cold and will separate when added to wok. It's easier if you prepare all vegetables sliced before starting, I used the sliced bell peppers found in the freezer section of Trader Joe's since they have all three colors of bell peppers which add a pretty effect and saves time.

Prepare onions, carrots, asparagus, brussel sprouts celery sliced, mince a clove of garlic and 1 tabls of ginger. Simmer 1tbs oil in wok, add onions - simmer, when golden add garlic and 2 eggs - stir fry until soft curds form; remove from pan. Heat additional 1 tbs oil in wok, add carrots, celery, asparagus, brussel sprouts and bell pepper strips, and ginger stir fry until tender, add seafood blend (from Trader Joe's 16oz). Stir fry until shrimp turns pink. Remove from pan. Drain liquid, save 1/4 cup.
Heat remaining 1 tbs oil in wok, with wet hands add cooked rice and stir-fry for 2 minutes to heat through. Stir in vegetables and seafood. Meanwhile mix soy sauce and sugar add 1/4 cup reserved liquid and 1 tbs corn starch, stir together and then add to pan. Stir in egg and onion mixture.
Serve and enjoy.

Serving Size: 3 servings