Veggie Fried Rice

"Without rice, even the cleverest housewife cannot cook"

- Chinese Proverb

I created this recipe in 2009 as a quick meal for my mom to take to the hospital. My papaw had just had a stroke, and mom wanted to be with him. Not only is it a very quick meal (~30 minutes) the rice is full of veggies and eggs. Today I added 5 spice, and it helped with the blandness. Of course you can always sauce it up or season it any which way you want.  If you want, you can even add crumbled cooked bacon, scrambled bulk pork sausage, or cut up chicken nuggets.  Of course, that makes it a little less healthy and no longer vegetarian, but to each his own!

Veggie "Fried" Rice

1 1/4 cup Uncle Ben's Whole Grain Brown Rice

3 cups water

1 Tbs + 2 Tbs butter

1 tsp Chinese Five Spice

1/2 tsp salt

10 eggs

~1/3 cup whole milk

15 oz can each peas, carrots, corn niblets, drained

1. Cook rice according to package with water and 1 Tbs butter.

2. Break eggs into a large mixing bowl, and add milk.  When you have 5 minutes left on rice, melt 2 Tbs butter over medium heat  in 12" skillet. While it melts, whisk milk into eggs. Pour eggs into skillet and let cook undisturbed until the clear spots are turning white. Scramble eggs and cook til done but still shiny/moist.

 

3. Add drained vegetables to eggs, fold in. Add rice. Fold rice in gently til mixed well. Heat over medium heat til steaming and veggies are hot. *If there are any large pieces of carrot (see left side of veggie picture) or egg, break them up into bite-sized pieces.

4. Serve hot!