Fried rice is the perfect vehicle for seasonal veggies and a great way to use what’s left in your crisper drawer!
2 tablespoons oil
1 clove of garlic, minced
1 teaspoon ginger, grated
2 eggs, beaten
2 cups cooked rice
2 tablespoons soy sauce
Assorted seasonal fruits and vegetables of your choice (3-4 is a good number).
Heat electric wok to 250 degrees or a saucepan on a stove to medium heat.
Chop garlic and grate ginger, add to wok with oil.
Beat eggs and add to wok. When they are scrambled, add rice.
Add soy sauce.
Chop and grate vegetables in to small pieces and add to wok.
Cook for 2 minutes and serve!