We are not vegetarians. (Although, I used to be, but that is another story.) After trying variations of this rice that included meat, both my husband and I decided that we like it best without meat. Bonus: it is cheaper that way! If you like it though, this is a great way to use up leftover meat, just dice and add with the peas and carrots.
This dish does require a teensy bit of forethought, as the rice really does need to be cold.
Main Dish Fried Rice (from Feeding My Kid)
2 Tbsp gluten free soy sauce
1 tsp lime juice
½ tsp onion powder
½ tsp garlic powder
2 Tbsp toasted sesame oil
1 red pepper, diced
1 ½ cups frozen peas and carrots, thawed (we use the Whole Foods brand which has shredded, not diced, carrots)
3 1/2 cups cold cooked rice
Mix soy sauce, lime juice, onion powder and garlic powder. Heat oil in a skillet, add red pepper and cook over medium heat until tender crisp. Add peans and carrots, heat through. Meanwhile, scramble eggs in a large microwave proof bowl, cover and microwave until done, stopping to mix every minute or so. Add rice to skillet, cook two minutes. Add soy sauce mixture and cooked eggs and cook until heated through.