Veggie Fried Rice

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It's hard to get my kids to all eat the same things.  I often have to make different meals for everyone. Which of course, is quite annoying.  One thing that we all agree on is fried rice.  You know, the take out kind that has so much grease that you can take a paper towel to it and blot it?  It's good, of course but oh-so high calorie.  I've made fried rice before but the kids haven't eaten it.  That was a couple of years ago so I wanted to try it again. 

This was really good. We ate it with chicken egg foo yung.  The boys did not go for the egg foo yung but they DID like the rice!  Score!  They ate theirs with some ham which was find with me.  At least all of us liked the rice.

Veggie Fried Rice
Adapted from Annie's Eats

2 tbsp. vegetable oil, divided
2 large eggs, lightly beaten
2 carrots, peeled and diced
1 medium onion, diced
1 cup frozen peas
 1 cup bean sprouts
3 green onions, chopped
4 cups cold cooked rice
3 tbsp. soy sauce
Salt and pepper to taste

Heat 1 tbsp. oil in a large skillet.  Once the pan is hot, add the eggs.  Cook, stirring until they are lightly scrambled but not dry.  Transfer the eggs to a plate and set aside.  Wipe out the pan and return to the heat. 

Add the other tablespoon of oil to the pan.  Add the carrots and onion to the pan.  Cook, stirring occasionally, until the veggies are slightly tender, about 5 - 7 minutes.  Stir in the peas, bean sprouts and green onions.  Cook briefly, about 1 minute.  Add the rice to the pan and stir, breaking up the clumps.  Stir in the soy sauce, salt and pepper to taste.  Continue the cook, stirring occasionally, until completely warmed through.  Stir in the eggs.

One Year Ago...

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This is linked with:
$5 Dinner Challenge at $5 Dinners
Made from Scratch at Living with Food Allergies and Celiac
My Meatless Mondays at My Sweet and Savory
Just Another Meatless Monday at Hey, What's for Dinner Mom?
Made for you Monday at Skip to My Lou
Works for Me Wednesday at We are THAT Family
The Mommy Club at Crystal and Co.
Whole Food Wednesdays at This Chick Cooks


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