Hibachi Vegetables & Fried Rice

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Ingredients

The vegetables

  • 2 zucchini
  • 2 yellow squash
  • 2 bell peppers
  • 2 heads of broccoli
  • 2 cups baby ‘bella mushrooms
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp olive oil

The Rice

  • 1 medium yellow onion
  • 2 carrots
  • 3 cups of cooked rice
  • 6 eggs
  • 1 tsp salt
  • 1 tsp garlic powder
  • 3 tbsp olive oil
  • 2 tbsp soy sauce

Instructions

The vegetables

Cut into bite sized pieces, 2 zucchini, 2 yellow squash, 2 bell peppers, 2 cups of mushrooms, and 2 heads of broccoli.

Add cut vegetables to a large pan.

To the pan add 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground ginger, 1/4 cup soy sauce, 2 tablespoons of sesame oil, and 2 tablespoons of olive oil

Place on medium-low heat.

Stir occasionally.

Cook until the vegetables are soft.

The Rice

Finely mince 1 medium yellow onion.

Peel and shred 2 large carrots.

Add onions and carrots to a large pan with 2 tablespoons of olive oil.

Place on medium-low heat.

Cook until onions are translucent.

In a separate pan, cook 6 scrambled eggs.

To the pan with onions and carrots add 1 tablespoon of olive oil, 3 cups of cooked rice, 1 teaspoon of garlic, and 1 teaspoon of salt.

Mix well.

With you spatula chop up the 6 scrambled eggs into small pieces.

Add the egg to the pan with the rice.

Add 2 tablespoons of soy sauce.

Mix well.

Serve.