Ingredients:
3 large eggs, beaten
1 tablespoon extra virgin olive oil
2 cups water
1 package (16 ounce size) frozen stir-fry vegetables, thawed
1/4 cup Lite soy sauce
1 low sodium chicken bouillon cube
2 cups cooked brown rice (not instant)
2 tablespoons finely minced chives or scallions
1/8 teaspoon pepper

Directions:
In a skillet, sauté eggs in olive oil until done. Remove from pan and set aside. Add water, vegetables, soy sauce and bouillon to skillet; bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir in scrambled eggs and minced chives. Serve immediately.

This recipe serves/makes 4.

Incoming search terms for the article:

• isnt there a low sodium recipe for vegetable fried rice