We used what we had lying around the house (like always), so take this recipe with a grain of salt (aka use what you have, tweak the recipe to your liking).
Time: About 15 to 20 minutes
- 1/2 onion
- 1/2 pepper
- 1 celery stick
- 3 carrots
- handful of frozen peas
- about 2 cups of Costco’s frozen stir fry vegetables
- 2 servings of rice, cooked and set aside
- soy sauce
- 2 eggs
- Cut up the fresh vegetables.
- Put some oil in a pan, add fresh veggies (I would add everything but the onion, since onion tends to cook faster).
- Saute for about 3 or 4 minutes.
- Add frozen vegetables.
- Add a bit of soy sauce and sugar, however much you’d like. We only add a little so if we want to, we can add more when we eat or add teriyaki sauce.
- Cook for 5 or 6 more minutes, or until the vegetables are as soft as you’d like them (I like them pretty mushy so I’d cook them for like 7 or 8 minutes)
- Add pre-cooked rice, as much as you’d like, and stir.
- Add two eggs (or three, I think that would be good too) and let them cook.
- Eat and enjoy!
Gene and I really like Costco’s vegetable stir fry bags. The bags have a wide variety of veggies (peppers, carrots, onions, mushrooms, baby corn, peas, snap peas). And the bags are big enough that they last us a month or two. We could have done the whole fried rice with just those veggies, but we had to use some of the fresh ones that were getting old so we combined fresh and frozen.