Healthy Vegetarian Fried Rice

This dish has quite a few colors in it: orange, red, light green, dark green.  Different colored vegetables contain different vitamins and minerals.  So this dish is packed with healthy essential vitamins and minerals.  Because of the the veggies, it also has a lot of fiber.  Combine that with the protein from the eggs, egg whites, and soy beans, to make a really filling (yes still low-calorie) meal!

If you don't love brown rice, try doing 50% white rice and 50% brown rice.  Using leftover rice work perfectly fine for this recipe.  Just make sure to add the water in Step 3, and cover with a lid for 2 minutes.

This dish is not spicy, just has a mild kick.  For more spice, add a little more chili-garlic sauce, or add in a teaspoon of hot sauce.

What you'll need:
- 1 tbsp peanut oil
- 1/3 cup chopped white onion
- 1/4 cup chopped carrot
- 1/3 cup chopped red bell pepper
- 1/2 a zucchini, cut into 1" long strips
- 2/3 cup edamame, shelled (soy beans)
- 1 tbsp chili-garlic sauce
- 2 eggs
- 2 egg whites
- 3 cups cooked brown rice
- 3 tbsp low-sodium soy sauce
- 1/2 tsp Mirin (sweetened sake)


What to do:
1.  Heat oil in a large skillet over medium-high heat.  Add onion, carrot, and bell pepper.  Cook 6 minutes.  Add zucchini and cook 4 minutes.  Reduce heat to low.  Add edamame (soy beans) and chili-garlic sauce and cook 1 minutes.

2.  In a small skillet, scramble the 2 egg and 2 egg whites.  Add cooked egg to the cooked vegetables.

3.  Add cooked rice, mirin, and soy sauce to cooked vegetables and stir.  (If using leftover rice, add 2 tbsp water, then cover for 2 minutes.)  Turn up the heat to medium and cook 3 minutes, stirring constantly.