We’ve already turned our favorite chicken fried rice into homemade takeout, so I wanted to try a veggie version. I took the same recipe, but switched out chicken for broccoli. It turned out pretty good, although the kids definitely preferred the chicken version.
- 2 Tbsp. extra virgin olive oil
- 2-3 carrots, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs
- 4 cups cooked rice (I used about 1 1/3 cups dry brown rice)
- 5-6 Tbsp. gluten free soy sauce
- 1 cup frozen peas
- 1-2 cups frozen broccoli
Heat olive oil over medium heat in large skillet. Add carrots and onion, and saute until soft, about 5 minutes. Add garlic and cook for 1 more minute. Move veggies off to the side and scramble 2 eggs, stirring occasionally until cooked. Mix into veggies and add remaining ingredients, stirring occasionally, until broccoli is cooked.
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