Egg Fried Rice with 5 Veggie Rice

Upgrade your traditional egg fried rice by using a variety of vegetable rice options, including broccoli, zucchini, carrot, bell pepper, and eggplant. This dish is not only tasty but also packed with nutrients and low in carbs.

Ingredients:

2 cups of broccoli rice
2 cups of zucchini rice
2 cups of carrot rice
2 cups of bell pepper rice
2 cups of eggplant rice
2 eggs
2 tablespoons of vegetable oil
2 cloves of garlic, minced
1/2 cup of soy sauce
1 teaspoon of sesame oil
Salt and pepper to taste
Green onions for garnish

Instructions:

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat

Add minced garlic and saut for 1-2 minutes until fragrant

Push garlic to the side of the skillet and crack two eggs into the empty space

Scramble the eggs and cook until they are fully cooked

Remove the scrambled eggs from the skillet and set them aside

In the same skillet, add another tablespoon of vegetable oil

Add all the vegetable rice broccoli, zucchini, carrot, bell pepper, eggplant and stir-fry for 5-7 minutes until they become tender and slightly golden

Add the cooked eggs back into the skillet with the veggie rice

Pour in the soy sauce and sesame oil, and stir-fry for an additional 2-3 minutes until everything is well combined and heated through

Season with salt and pepper to taste

Garnish with chopped green onions

Serve your delicious egg fried rice with 5 different veggie rice alternatives

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