"Those who forget the pasta are condemned to reheat it."--Unknown

Fried Rice 11-18 Recipe

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This recipe for Fried Rice 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

The Fresh 20


2 tbsp sesame oil
2 celery stalks, finely chopped (1 cup)
1/4 red onion, finely chopped (1/4 cup)
3 medium carrots, peeled, finely chopped (1 1/2 cups)
2 eggs
3 cups brown rice, cooked (see "Fresh 20 Brown Rice" recipe)
1 1/2 tbsp low sodium gluten-free soy sauce
1/2 tsp black pepper

1. Heat oil on medium-high in a deep skillet or wok.
2. Add celery, onion, and carrots to pan and stir to coat vegetables. Pan-fry for 3 minutes then crack both eggs into pan and quickly combine with vegetables.
3. While eggs are still liquid, add rice and stir to combine. Cook for 3 minutes, stirring frequently, until eggs are cooked through.
4. Add soy sauce and black pepper. Remove from heat.

Can be frozen for future use.

(healthy, favorite, glutenfree, side)




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