Egg Fried Rice

Makes 2 cups, 220 calories each
*My photo*

Ingredients:
o 1 tsp toasted sesame oil
o 1 cup cold cooked brown rice
o 2 tsp soy sauce
o 1 green onion, sliced including green tops
o 1 large egg
o 3/4 cup frozen mixed diced vegetables, thawed and drained (I use peas, green beans, diced carrots and corn)


Directions:
Heat a NON-STICK pan over medium heat for about a minute, then add sesame oil, rice, soy sauce and pepper. Work quickly, otherwise the sesame oil will burn. The whole process only takes about 1-2 minutes and is just enough time to cook the egg and heat all the ingredients thoroughly. If you prefer, you can cook everything in vegetable oil, adding 1 tsp sesame oil at the end so it doesn't burn. Don't omit the sesame oil, though, as it is important for flavor. Once the rice is thoroughly mixed with the oil and soy sauce, push it to one side of the pan and pour the egg into the other side. Let the egg cook for about 30 seconds, until it is almost, but not completely, set. Then mix the rice in so that it gets a bit coated by the uncooked egg. Add all the vegetables and continue cooking until the egg is just set.

Notes:
• You can make the rice just before using, but it is better if it is made ahead and cooled so you don’t end up with mushy fried rice.
• This is also great with other veggies such as mushrooms, celery, red pepper, and onions, as well as garlic, but I use the frozen veggies because it saves a lot of time and tastes just as good. Feel free to add whatever you like, including diced chicken or shrimp. Great topped with sriracha.