This recipe provided by Connecticut Department of Public Health WIC and SNAP-Ed

Fried Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Whole grain fried rice dish with vegetables for an extra nutritional kick. Whole grains make a difference!
Course:
Main Dish
Servings: 6 1 cup servings
Ingredients
- 2 tbsp vegetable oil
- 3 cups boiling bag or instant brown rice (cooked) (WIC approved)
- 1 carrot (diced) (WIC approved)
- 1/2 cup broccoli (chopped) (WIC approved)
- 1/2 cup onion (chopped) (WIC approved)
- 2 tbsp light soy sauce
- 1/2 tsp ground black pepper optional
- 1/2 tsp garlic powder
- 2 eggs, beaten (WIC approved)
- 3/4 cup cooked chicken (diced)
Instructions
-
Heat oil in a large skillet over medium heat.
-
Add rice and stir for 5 minutes.
-
Stir in carrot, bell pepper, onion, broccoli, soy sauce, black pepper, and garlic powder. Cook until vegetables are tender.
-
Remove mixture from pan.
-
Pour eggs into pan and scramble.
-
Put vegetable mix and rice back in the pan and mix with scrambled eggs.
-
Add chicken and cook until hot.
-
Refrigerate leftovers.
Recipe Notes
Substitute chicken with beef, turkey or tofu.
Substitute any fresh, frozen or canned vegetables you like or use leftover vegetables
