Wednesday, February 23, 2011
2 tsp olive oil
3 tsp soy sauce (we use Gluten-Free)
In a large pan, heat oil on medium-high heat. Add onion and rice (already cooked). Stir and cook until onion is soft, about 5 minutes. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs. Add the eggs, and scramble until cooked firm. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.
I LOVE Linky Parties, what a great way to mix and mingle with lots of bloggers! This recipe is linked to the following linky parties: Slightly Indulgent Tuesday, Show & Tell, What's on Your Plate, Real Food Wednesday, Gold Star Wednesday, What's Cooking Wednesday, Gluten-Free Wednesdays, Midnight Maniac Meatless Mondays, My Meatless Mondays, Just Another Meatless Monday and Let's Do Brunch