Veggie Fried Rice

I had a bunch of rice leftover from earlier in the week so I decided to try my hand a fried rice since I had read that using leftover rice was better for the dish. I omitted the scrambled egg because I was not feeling it and used a fun bag of frozen veggies instead of fresh because I had zero energy (yay pregnancy on both accounts!). Once you get use to the idea that this fried rice is not going to compare to restaurant fried rice it's amazing. It definitely has a lighter, healthier taste which is probably due to the copious amounts of msg that are missing from it. I'll be keeping this recipe around for any leftover rice! It was the perfect snack for this cold spell we've been having....lies. It wasn't a snack. I straight up ate just fried rice for dinner two nights in a row.

Veggie Fried Rice

(Pinterest find!)

Ingredients:
3 tablespoons butter, divided
2 eggs, whisked (I omitted the eggs because...pregnancy aversion)

Half a bag of frozen primavera blend veggies from Birds Eye (carrots, peas, asparagus, red pepper) or fresh veggie equivalent. 

1 small onion, diced
3 cloves garlic, minced
4 cups cooked and chilled rice
4 tablespoons low sodium soy sauce
1/2 teaspoon sesame oil
Directions:
1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add frozen veggies, onion, and garlic. Season with salt and pepper if you wish. Saute for about 5 minutes or until the onion are soft. 

3. Increase heat to high, add in the remaining 1.5 tablespoons of butter, and stir until melted. Immediately add the rice, soy sauce, and stir until combined. Continue stirring for an additional 

3-5 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.