Fried Rice

Adapted from Cooking Light

This recipe is quick and easy. It heats up really well so it's great for leftovers or to take for lunches during the week. I am not a fan of soy sauce so I don't add it in while cooking but you can always add it to the finished meal.

2 tablespoons olive oil
1 cup brown rice, cooked
1 garlic clove, minced
1 small knob of ginger, peeled and minced, if you don't have ginger on hand it's fine to omit, the recipe is still great without it!
2 eggs, lightly beaten
1/2 a red pepper, seeded and finely chopped
1/2 a carrot, grated
3-4 green onions
1/4 cup frozen or fresh peas
salt to taste

1. In a large skillet over medium-high heat, cook the garlic and ginger and 1 tbsp of oil for about 1 minute. Add the remaining tablespoon of oil and heat through. Add the eggs and scramble until just glossy. Add rice, stir-fry until hot. Add the vegetables and green onions and cook for about 2 minutes allowing the flavors to blend. Salt to taste.