1 cup cooked white or brown rice (white works best, but brown is a healthier alternative)
1/2-1 cup frozen corn, carrot, pea, and green bean medley
egg substitute equivalent to 1 egg
1 teaspoon olive oil
Prepare rice first. The rice needs to be refrigerated until cooled through. You can prepare it the night before for quick preparation the next day.
Whip egg substitute and cook thin layer in frying pan as you would an omelet. When it has set up enough, flip it over and cook for a few seconds on reverse side. Remove and slice into thin strips.
Heat wok or large frying pan with olive oil and add rice. Add soy sauce until all rice can be covered, be careful not to drown rice in the soy sauce. Add vegetable medley. Stir in. Add egg strips.
Continue to stir the rice until it starts to brown.
Remove from heat and enjoy.