This was a really good vegetarian meal--it's pretty healthy, filling, colorful and cheap. Can't beat it! I'll definitely make this again, and if you wanted to add some chicken or beef to it, that would also be really yummy.
4 cups prepared rice (white or brown)
4 tablespoons olive oil
1/2 medium white onion, diced
2 cups veggies of choice, chopped (I used carrots, red bell pepper and frozen edamame)
1 teaspoon Siracha sauce (Asian chili sauce--I had a slight mishap here, since I misread the recipe and used a tablespoon of the sauce! It was really hot at first, but luckily I like things a little bit spicy and we just added some more soy sauce, so that balanced everything out)
3-4 tablespoons low-sodium soy sauce
3/4 teaspoon garlic powder
2-3 large eggs, beaten (I used 2 eggs since that was all I had, but Colin requested more eggs next time)
3 scallions, white and light green parts trimmed and chopped
In a non-stick wok, heat 1 tablespoon oil. Over medium-high heat, add onions and veggies and saute until softened. Add Siracha sauce to season veggies. Add rice and drizzle with remaining oil and soy sauce. Add garlic powder. Stir rice until even in color and soy sauce has been thoroughly mixed in. Stir occasionally while allowing rice to warm up. Make a well in the middle of the wok and pour in beaten eggs, scrambling the eggs, while incorporating more and more rice. Add green onions. Continue to heat rice until egg is fully cooked. Season with salt and pepper as desired.
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