Vegetable Fried Rice

Ingredients

• 0.7 cup broccoli frozen thawed chopped
• 1 teaspoon brown sugar 
• 0.7 cup carrots frozen thawed
• 3 cups rice cold cooked
• 1  eggs beaten
• 1 teaspoon ginger root fresh minced
• 1 clove garlic minced
• 0.3 cup green onion sliced green part only
• 2 tablespoons juice of lime 
• 2 teaspoons vegetable oil; peanut oil preferred 
• 0.7 cup peas frozen thawed
• 0.1 teaspoon pepper flakes red
• 0.3 teaspoon salt 
• 3 tablespoons teriyaki sauce reduced-sodium

Equipment

• frying pan
• wooden spoon
• wok

Directions

1. Heat oil in a large wok or skillet over medium-high heat. Cook egg in hot wok, stirring continually, until no longer moist, 3 to 5 minutes.
2. Transfer egg to a plate and return wok to heat.
3. Cook ginger and garlic in skillet until fragrant, about 1 minute.
4. Add teriyaki sauce, lime juice, brown sugar, salt, and red pepper flakes to the ginger and garlic; bring to a boil, reduce heat to medium, and continue to cook another 2 minutes.
5. Crumble cold rice into the wok. Stir rice with a wooden spoon, breaking rice into individual grains as it warms; add peas, carrots, broccoli, and green onion. Cook and stir mixture until the vegetables are tender, 7 to 10 minutes. Fold scrambled egg into the rice mixture; cook and stir until egg is reheated, 1 to 2 minutes more.