Fried Rice Scramble

Makes 2 Servings

1 teaspoon cooking oil

1/2 cup thinly sliced yellow squash and/or zucchini

1/2 cup broccoli flowerets

1/2 cup thinly sliced carrots

2 tablespoons chopped green onions with tops

2 cloves garlic, minced

1 cup cooked brown rice

2 eggs, beaten

Green onion tops, optional

Bottled reduced-sodium teriyaki or stir-fry sauce, optional

1. In 10-inch omelet pan or skillet, stir together oil, squash, broccoli, carrots, onions and garlic. Cover.

2. Cook over medium heat until vegetables are crisp-tender, about 4 to 5 minutes. Stir in rice. Cook, stirring constantly, about 3 to 5 minutes. Pour in eggs.

3. Cook, stirring gently, until eggs are thickened and no visible liquid egg remains. Garnish with onions, if desired. Serve with sauce to taste, if desired.

This recipe and photo is used courtesy of the American Egg Board.

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