Classic Vegetable Fried Rice

An easy classic meal, also a great way to use ingredients you probably already have on hand! Tonight's dinner was a big hit with John (who ate every vegetable without a complaint!). This recipe was inspired by Gina from Skinny Taste, who's recipe can be found here. I had some different vegetables on hand and left out the eggs to keep it vegan. Here is the recipe that I followed, but feel free to be creative!

If you're looking for a fool-proof method to use when cooking your brown rice, follow Gina's directions found here.

Ingredients:

2-3 cups cooked brown rice

2 shallots finely chopped (or onions)

1/2 green bell pepper chopped

1/2 red bell pepper chopped

2 carrots shredded

5 green onions chopped

1 cup edamame (frozen is fine)

~1-2 tablespoons oil

~2 tablespoons soy sauce

salt & pepper to taste

Directions:

First make sure that you have everything chopped, measured and ready to go. This will cook in no time and you will want to be busy moving everything around in your wok. Heat a wok to a pretty high heat, it will take a couple minutes. Then add your oil, chopped shallots, bell pepper and shredded carrots. Move these around while they cook for 1-2 minutes. Then add the edamame and green onions. Cook these for about 2 minutes, stirring very frequently. When everything looks heated through, add your cooked brown rice, soy sauce, salt and pepper. Make sure that everything is heated through, then check the taste. You might want to add more salt, pepper or soy sauce.