I’ve had a surplus of fresh veggies in my refrigerator, so I decided to use them all today in my fried rice recipe. Of course you can use frozen vegetables, but nothing compares to the taste of fresh ingredients. I didn’t use any egg in this fried rice recipe, so it is perfect for you vegetarians out there.

3 cups white rice (cooked)
3 tablespoons sesame oil
3/4 cup carrots, chopped
3/4 cup green beans, chopped
1 medium yellow squash, chopped
1 small red onion, chopped
2 teaspoons minced garlic
1 small red chili pepper, chopped
½ cup low-sodium soy sauce
1 tablespoon sesame seeds

Cook your rice ahead of time according to the package directions and set aside. In a wok heat sesame oil. Add carrots, onions, chili pepper and garlic and stir fry for about 3-4 minutes or until the carrots begin to become tender. Add in the green beans and squash and stir fry for another 2-3 minutes. Lower the heat and add the rice and soy sauce and stir fry for another minute or until heated thoroughly.

Serves 4-6