Fried Veggie Rice

Cook the whole grain rice according to the package instructions using vegetable broth instead of water.

• ½ cup Brown rice
• 1 ⁠¼ cups Vegetable broth

Dice the onion, cut the green onion into rings and put both into a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Green onion (~ 1.2 oz)

Cut the zucchini lengthwise into halves and cut into slices. Clean the mushrooms and cut into quarters. Cut the pepper into thin strips and put everything into a second bowl.

• ½ Zucchini (~ 3.9 oz)
• 4.4 oz Mushrooms
• 1 Bell pepper, red (~ 5.1 oz)

Heat the olive oil in a pot over medium heat. Fry the onions and green onion until translucent.

• 1 ⁠½ Tbsp Olive oil

Add the peppers, zucchini, and mushrooms. Season with pepper and chili and fry them on high heat for approx. 6-7 minutes. Turn down your heat to medium.

• Black pepper
• ½ tsp Crushed pepper

Add the rice and fry for approx. 2-3 minutes. Stir in the soy sauce, water and sugar and reduce it to about 1⁄3.

• 2 ⁠½ Tbsp Soy sauce, light
• 2 ⁠½ Tbsp Water
• 1 tsp Granulated sugar

Chop the parsley. Serve the fried rice and top with the parsley.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!