Helping Hands in the Kitchen: Spring Fried Rice

Servings: 2-3
Estimated Cost: $3.40
Cost Per Serving: $1.70

Equipment:

• Large skillet
• Cutting board
• Knife
• Spatula or wooden spoon
• Measuring cups

Ingredients:

• 2 cups cooked rice (any variety)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup fresh or frozen seasonal spring vegetables, chopped (such as asparagus, peas, carrots, or broccoli)
• 2 eggs
• 2 tbsp olive oil
• 1 tbsp coconut aminos or soy sauce
• Salt and pepper to taste

Directions:

1. Prepare the Pan: Heat a large skillet or wok over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan.
2. Sauté the Onion and Garlic: Add the chopped onion and stir-fry for 3-5 minutes, until the onion is softened. Then add the garlic and stir for 1 more minute until fragrant.
3. Cook the Vegetables: Add the seasonal spring vegetables to the pan and stir-fry for another 2-3 minutes, until they are tender-crisp.
4. Scramble the Eggs: Push the vegetables to one side of the pan and crack the eggs into the other side. Scramble the eggs with a spatula until cooked through.
5. Combine with Rice: Add the cooked rice to the pan and stir-fry for 2-3 minutes, until the rice is heated through and starting to get crispy.
6. Season and Serve: Drizzle the soy sauce over the rice and stir-fry for another minute or two, until everything is well combined and the rice is evenly coated with the sauce. Season with salt and pepper to taste. Enjoy!

Health Benefits:

• Rice: A staple food for many cultures, rice is an excellent source of carbohydrates, providing energy for the body. Depending on the variety, it can also be a good source of fiber, B vitamins, and minerals like magnesium and selenium.
• Onions: These flavorful vegetables add great taste to many dishes and are a good source of vitamin C and dietary fiber. They contain phytonutrients that may help support immune function and reduce the risk of chronic diseases such as heart disease and certain types of cancer.