Vegetable and Egg Fried Rice Monday

YUM!!! This was sooo good! I never thought I'd be full from a meal like this, but it did the trick!!

1 cup frozen mixed peas and carrots (I used fresh carrots and frozen corn-- no peas)
3 tablespoons peanut oil (I used olive oil and a teaspoon of peanut sauce)
2 eggs, beaten (I used 3 eggs)
1 clove garlic, minced
4 cups cold cooked white rice (we had about 3.5)
2 tablespoons chicken broth (or you can use vegetable broth)
2 tablespoons soy sauce
1 green onion, sliced (I used 1/2 of a red onion)
Microwave carrots and peas until tender, about 5 minutes. Drain and set aside. (I sauteed the carrots and onions until tender, then threw in the corn for a minute, and set aside).

Heat 2 tablespoons oil in a wok or large frying pan over high heat. Add garlic and stir for about 30 seconds. Add cooked peas and carrots. Remove from heat and transfer mixture to a bowl.

Heat remaining oil in pan over high heat, break rice apart with wet hands and add to pan. Stir fry for 3 to 4 minutes.

Make a well in center of rice and pour in beaten eggs. Stir the eggs until they are scrambled then stir-fry the eggs into the rice until thoroughly blended.

Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add vegetable mixture, and scallions. Serve hot.

Also, you can see the yummy smoothie we made for snack today- banana, watermelon, cantaloupe, plain yogurt, milk, ice, and agave nectar. It was good!!