Vegetable Fried Brown Rice

12 oz. Frozen Stirfry Vegetables
2 large Scrambled Eggs
1/2 cp chopped scallions
2 tsp Canola Oil
3 cups brown rice, cooked
2 tbsp Rice Vinegar,
2 tbsp soy sauce, low sodium,
2 Cloves Garlic, Minced

Microwave vegetables for 2 minutes. Spray a skillet with non-stick cooking spray and place over medium heat. Scramble two eggs and set aside. Wipe pan clean and add 2 tsp oil. Add onions, garlic cloves and veggies. toss until tender (about 3 mins) Add rice, soy sauce and vinegar. Stir until heated thru. Add scrambeld eggs. Serves 4.

Serving Size: 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MISSDAY305.