Recipes

Ingredients

2 tbsp seasame oil divided

½ cup finely chopped onion

1 cup finely chopped carrots, can use frozen

1 can sweet peas

1 cup riced cauliflower, you can use fresh or frozen

(14-oz / 400gram) can Lodi Whole Kernel Corn

2-3 cloves of garlic minced

2 eggs lightly beaten

2 cups cooked brown rice or white. Leftover rice is great.

3 tbsp low-sodium soy sauce, can substitute tamari or coconut aminos for gluten free option

1 tsp rice vinegar

salt & pepper to taste

Method

1. Heat 1 tablespoon oil in a large skillet over medium heat. Once hot, add onions and carrots. Cook until softened, about 2 to 4 minutes.

2. Add the cauliflower, peas, and corn to the skillet and cook for about 5 minutes. Add garlic to the skillet and cook 1 more minute or until garlic is fragrant.

3. Remove vegetables from skillet and set aside, covered to keep warm.

4. Heat remaining tablespoon of oil in the skillet. Once hot, add beaten eggs and cook, moving around and breaking apart with your spatula, until they are just starting to cook. About 1 minute.

5. Add cooked rice to skillet with eggs and push around to incorporate. Cook for 2-3 more minutes or until eggs are cooked and rice is warm.

6. Add cooked veggies back to the skillet. Add soy sauce and rice vinegar. Stir to incorporate. Season everything with salt and pepper. Let everything heat up together for about 2-3 minutes before serving and enjoying. Garnish with sliced green onions, if desired

7. This recipe serves 6 people.