Vegetable Fried Rice
Main
Ingredients
1 cup frozen mixed peas and carrots
3 tablespoons peanut oil
2 eggs beaten
1 clove garlic minced
4 cups cold cooked white rice
2 tablespoons chicken broth
2 tablespoons soy sauce
1 green onion sliced
Directions
Microwave carrots and peas until tender, about 5 minutes. Drain and set aside.
Heat 2 tablespoons oil in a wok or large frying pan over high heat. Add garlic and stir for about 30 seconds. Add cooked peas and carrots. Remove from heat and transfer mixture to a bowl.
Heat remaining oil in pan over high heat, break rice apart with wet hands and add to pan. Stir fry for 3 to 4 minutes.
Make a well in center of rice and pour in beaten eggs. Stir the eggs until they are scrambled then stir-fry the eggs into the rice until thoroughly blended.
Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add vegetable mixture, and scallions. Serve hot.