Veggie Fried Rice

Savor the delicious simplicity of Veggie Fried Rice, a timeless, colorful dish that effortlessly combines wholesome vegetables with fragrant jasmine rice for a satisfying and flavorful meal. Try it with Olive Amelia Garlic Olive Oil, Harissa Olive Oil, or Chipotle Olive Oil for an extra layer of taste!

Ingredients:

• 2 c. cooked jasmine rice

• 1 Tbsp. coconut oil

• 1 Tbsp. olive oil (Garlic, Harissa, or Chipotle Olive Oil recommended)

• 1 c. diced carrots

• 1 c. diced red bell pepper

• 1 c. frozen peas

• 1 c. frozen corn

• ¼ c. diced white onion

• ⅛ c. thinly sliced green onion

• 2 tsp. minced garlic

• 1 tsp. low-sodium soy sauce

• 1 tsp. sesame oil

• 4 Tbsp. liquid egg whites

• Salt and black pepper, to taste

• Fresh parsley and cilantro, for garnish

Instructions:

1. Heat ½ tablespoon of coconut oil in a large wok or frying pan over high heat until hot and shimmering.

2. Add half of the cooked jasmine rice and stir-fry for about 3 minutes until toasted. Transfer to a bowl.

3. Repeat with the remaining ½ tablespoon of coconut oil and the rest of the rice. Add all rice back into the wok and press to the sides of the pan.

4. In the center of the pan, add ½ tablespoon of olive oil along with the carrots, bell pepper, white onion, green onion, and garlic. Stir-fry for 2–3 minutes.

5. Add soy sauce and sesame oil. Toss to coat the vegetables and rice evenly.

6. Push the rice and veggies to the sides of the pan. Add the remaining ½ tablespoon of olive oil in the center and pour in the liquid egg whites. Scramble the eggs until cooked through.

7. Add frozen peas and corn. Stir everything together until the vegetables are heated through and well combined.

8. Season to taste with salt and black pepper.

9. Garnish with fresh parsley and cilantro before serving.