Excellent as a light meal or a side dish....and kids like it!

 

Diet Types: Dairy Free, Vegetarian

• 1 cup long grain rice

• 2 cups water

• 1/2 teaspoon salt

• 2 tablespoons canola oil

• 3 eggs beaten well (or use egg sub or double the whites and no yolks for lower fat version)

• 3/4 cup frozen mixed vegetables (carrots, peas, corn), thawed

• 2 green onions cut into 1/4 inch lengths

• 2 tablespoons soy sauce

• 1/2 teaspoon Sesame Oil

• 1/4 cup  Flax Seeds, toasted*

Serves: 6

Cooking Time: 30 minutes - one hour

Rinse rice well in a sieve under cold running water. In a medium saucepan, bring water and salt to a boil, add rice, bring to a boil again, stirring with a fork. Reduce heat, cover, simmer slowly 20 minutes. Remove lid, allow steam to escape. Fluff rice with a fork. Cool, cover and place in a refrigerator overnight. In a large non-stick skillet, over medium heat, heat canola oil. Add eggs and fry until half cooked. Add rice, breaking up any lumps, stirring quickly to coat the rice. Reduce heat to medium low; add veggies and green onions. Cook, turning rice mixture gently but frequently, about 4 minutes. Add soy sauce, Sesame Oil and flax seed. Reduce heat to low, cover and cook 3 minutes. (*To toast flax seed, spread Flax Seeds in small metal pan. Bake at 350 degrees F for 3-5 minutes. Stir while toasting