Egg and Veggie Fried Rice

Ingredients

• 1 tbsp vegetable oil
• 1 carrot, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 tbsp Asian Stir-Fry Seasoning
• 2 tsp Teriyaki Dry Glaze
• 4 cups cooked, cold rice
• ¹⁄₄ cup low-sodium soy sauce
• 4 green onions, sliced
• 1 cup frozen peas
• 4 eggs, lightly beaten

Preparation

1. Heat oil over medium-high heat in Wok or large fry pan.
2. Stir-fry carrot, zucchini and pepper with Asian Stir-fry Seasoning and Teriyaki Dry Glaze for about 2 minutes, until tender-crisp.
3. Add rice and stir vigorously until heated through. Stir in soy sauce, onions and peas until mixed. While stirring, slowly drizzle in eggs. Cook until set.