Vegetable Fried Rice

Ingredients:

3 cups brown rice, cooked

2 tbsp light margarine

1 onion, diced

2 carrots, diced

1 head of broccoli, cut into florets

3 cloves of garlic, minced

1 zucchini, quartered, thinly sliced

1/4 cup frozen peas, thawed

1/4 cup frozen corn, thawed

2 eggs, scrambled

Salt and pepper, to taste

For sauce:

6 tbsp soy sauce

2 tbsp sesame oil

4 tbsp rice vinegar

Directions:

In a large, nonstick sauté pan, melt margarine; add onions and cook until soft and translucent.  Add carrots and cook until slightly tender; add broccoli and garlic.  Cook until broccoli is just softened; add zucchini, peas, and corn.  Move vegetable mixture to one side of the pan; add scrambled eggs to other side and cook until almost completely cooked through.  Stir eggs into vegetables and add rice; meanwhile mix together sauce ingredients and add to pan.  Stir rice and vegetables to completely coat with sauce.  Serve warm!  Serves 4 (as a meal) or 8 (as a side). 

10 Weight Watchers points per serving as a full meal!