I chose this dish because it’s simple and easy. My family uses this recipe a lot as a main course. We usually make it with chicken or pork, but I wanted to try something new so I just used vegetables, and I added a red pepper to give the dish some color. It only cost me about $5, because I already had most of the ingredients. If you have leftover meat in the house you can cut it up and throw it into the mixture as well.
—Caitlin Bryan
Ingredients:
1 cup frozen corn
1 cup frozen mixed carrots and peas
1 bell pepper (diced)
2 cups rice (brown or white)
3 eggs
Soy sauce (to make it healthier you can use light)
Vegetable or peanut oil
Directions:
1 Cook the rice according to the instructions on the package and set it aside.
2 In a skillet, scramble the eggs until they are soft and moist. Remove eggs and place in a bowl.
3 Lightly oil a large skillet or wok. Cook frozen vegetables for about three minutes or until they thaw.
4 Add bell pepper and stir until all vegetables for two minutes, until they are warm.
5 Add rice and mix with vegetables and add soy sauce to taste.
6 Add scrambled eggs and stir all ingredients for about two minutes, until mixture is hot. Serve immediately.
Taste-testers said:
“Really flavorful. I like the mixture of corn, peas and red pepper.” Mark Walther, 16, Bishop Alemany
“Very tasty. I usually have it with meat, but having just vegetables in the rice makes no difference.” Emily Navarro, 18, Environmental Charter HS
Other recipes:
Quinoa Salad | Broccoli Puree | Beef Stew | Kimchi and Chicken Stew | Sesame Chicken Salad