Chinese - Vegetable (Not) Fried Rice

2 cloves Garlic, minced
1 tsp Ginger Root, fresh ground
1 cup, strips Bell Peppers
0.5 cup Peas, frozen
0.5 cup, diced Carrots, frozen
2 Tbsp Crisco Pure Vegetable Oil
2 large Egg, fresh, whole, raw
3 cup White Rice, long grain, cooked
3 Tbsp Kikkoman Less Sodium Soy Sauce
1 tsp Trader Joe's Toasted Sesame Oil

1. Prepare the vegetables before you begin to cook. Mince the garlic and either mince or grate the ginger. Peel and dice the carrot. Thinly slice the green bell pepper.

2. Heat a large skillet or wok over medium heat. Add 1 Tbsp of the cooking oil and swirl to coat the surface. Add the ginger and garlic to the skillet and briefly sauté for about one minute or just until they become fragrant. Add the diced carrot and sauté for about two minutes more.

3. Add the frozen peas and sliced green bell pepper. Continue to sauté for 2-3 minutes, or just until the green bell peppers begin to soften. Add the rice and sauté for 2-3 minutes more, or just until the rice is heated through.

4. Crack the eggs into a bowl and briefly whisk. Push the contents of the skillet off to the sides, exposing the skillet in the center. Add one additional tablespoon of cooking oil to the skillet in the center, then pour in the whisked eggs. Cook the eggs for 1-2 minutes, gently scrambling, until they are mostly cooked through, then stir to mix them into the other ingredients in the skillet.

5. Drizzle the soy sauce and toasted sesame oil over the skillet and stir to combine. At this point everything should be heated through and coated in sauce. Serve.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ZOIEY24.