INGREDIENTS:

  • 1 Tbsp canola oil (or other neutral oil)
  • 3 cups frozen mixed vegetables
    • substitutes: chopped fresh vegetables, canned vegetables
  • 1 Tbsp soy sauce
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder. 
  • 1-28oz can OR 2-14oz cans of diced tomatoes
  • 2 cups cooked brown rice
    • substitute: white rice
  • 1 egg, beaten

PROCESS:

  1. Heat oil in a large skillet over medium heat.
  2. Add vegetables to the skillet and cook until tender. Stir occasionally. 
  3. Add rice, soy sauce, garlic powder, and onion powder to the vegetables and mix well. Cook until rice is fully reheated.
  4. Push rice mixture to the sides of the skillet, making a hole in the center of the pan. Pour egg into the center of the skillet and scramble, continuing to stir until almost cooked.
  5. Mix the egg into the rest of the rice mixture. Stir the mixture until the egg is fully cooked.