Easy Fried Rice

Mixed frozen vegetables make this fried rice recipe quick, easy and economical. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok—if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

Nutrition Information

191 Calories

18g Carbohydrates

9g Protein

249mg Potassium

6g Fiber

10g Sugar

Ingredients

1 teaspoon plus 2 tablespoons peanut or neutral oil, such as canola or avocado, divided
2 large eggs, beaten
3 medium scallions, thinly sliced
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
2 cups mixed frozen vegetables (thawed)
2 cups cold cooked brown rice
2 ½ tablespoons reduced-sodium soy sauce