Vegetable Fried Rice

Ingredients

• My perfect white rice (1.5-2 cups dried rice)

• A large bag frozen vegetables (I chose broccoli, cauliflower and carrots)

• 2-3 large eggs

• 2 tablespoons vegetable oil

• 6 cloves of garlic

• 1/4 cup low sodium Tamari

• 1/4 cup low sodium soy sauce

• 1/8 teaspoon sea salt

• 1/8 teaspoon white pepper

• 1/4 teaspoon black pepper

Heat vegetable oil over a wok and when hot add the frozen vegetables of your choice. When the veggies are nice and hot and almost cooked, add in the fresh garlic. Mix well and let the garlic get fragrant. Season the vegetables with the salt and pepper, mix well.

Push the vegetables far off to the side as possible, add the cracked eggs to the wok. Allow whites to fry up a little, break up the eggs lightly with a spatula, continue to fry the eggs up a bit. When eggs are still a bit runny but cooked, go ahead and mix the egg in with the vegetables.

Add cooked white rice to the top of the vegetable mixture, top with the Tamari and soy sauce. Mix well and lightly break up any rice chunks and make sure all the rice is nicely coated with the sauces.

Let the rice fry up, mix the bottom of the rice to the top, allow that bottom rice to fry up a bit. Repeat the process to your fried rice preference.

Serve hot. Goes well with salt and pepper pork.