HOMEMADE VEGGIE FRIED RICE

Kelly Bagnasco

HOMEMADE VEGGIE FRIED RICE

Ingredients
4 cups cooked brown rice
1/2 cup eggplant - chopped into small cubes
1/2 cup squash - chopped into small cubes
1/2 cup zucchini - chopped into small cubes
2 cloves garlic - minced
2 eggs
2 tbsp sesame oil
1/2 cup light soy sauce

Instructions
In a large saucepan, or wok, heat sesame oil over medium-high

Add in veggies and cook until tender and browned

Add in garlic and cook for 1 minute

Crack eggs into pan and scramble eggs around the veggies

Once eggs are cooked stir in rice and soy sauce stirring to combine

Taste and season as necessary

Notes
Each 3/4 cup serving is 6 WW+ points
**Calories: 225 Total Fat: 7.2 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 54.6 mg
Sodium: 1369.1 mg Total Carbs: 32.3 g Dietary Fiber: 2.9 g Sugars: 1.4 g Protein: 8 g
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