VEGGIE FRIED RICE

• 1 TSP MINCED GARLIC

• 1/2 MEDIUM YELLOW OR RED ONION, DICED

• 1 BAG FROZEN CAULIFLOWER/SWEET POTATO RICED VEGGIES

• 1 BAG FROZEN MIXED VEGGIES (I LIKE CORN, PEAS, CARROTS & GREEN BEANS)

• 120G JASMINE RICE, PREFERABLY COLD FROM THE FRIDGE

• 3 EGGS, SCRAMBLED

• SAUCE MADE WITH: 1 TSP RICE WINE VINEGAR, 2 TSP SESAME OIL & 3 TBSP SOY SAUCE

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1. SPRAY FRYING PAN WITH OLIVE OIL SPRAY AND BEGIN COOKING ONION & GARLIC ON MEDIUM HEAT FOR 2-3 MINUTES

2. ADD IN FROZEN VEGGIES AND COOK FOR ABOUT 3 MINUTES

3. ADD IN RICED CAULIFLOWER/SWEET POTATO MIX AND COOK FOR ABOUT 4 MINUTES

4. CLEAR A SPACE IN THE SAME PAN TO COOK THE EGGS. POUR IN THE SCRAMBLED EGGS & CONTINUE SCRAMBLING ON MEDIUM HEAT UNTIL COOKED THROUGH.

5. MIX FRIED RICE WITH THE SCRAMBLED EGG

6. POUR IN SAUCE AND CONTINUE COOKING FOR 3-4 MINUTES. ADD SALT & PEPPER TO TASTE