Katie's Vegetable Egg Fried Rice

2 cups cooked brown rice
1 egg
3 egg whites
1 medium carrot or 6 large baby carrots, sliced into disks or chopped
1 bell pepper or 3 baby bell peppers, chopped
.5 cup frozen peas, thawed
2 tbsp butter or oil
1 tbsp sesame oil (optional)

Melt butter in medium skillet on medium-high heat. Add carrots to skillet and let cook 2-3 minutes before adding peppers. When carrots and peppers are crisp tender, add peas and cook until heated. Add sesame oil (if using) and then add rice. Stir fry all ingredients until rice slightly browns (it may help to pat the mixture into a patty and let sit for a minute, then stir and repeat). In the meantime, scramble eggs in a dish with seasoning(s) of your choice (I like salt and veggie pepper). Add eggs to skillet and stir until eggs are cooked thoroughly. You may wish to salt or add soy sauce when serving.

Number of Servings: 4

Recipe submitted by SparkPeople user KTLASERS.