Vegetable Fried Rice

• 2 Tbsp. extra virgin olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1 medium zucchini, chopped
• ¼ of red pepper, thinly sliced
• ½ cup frozen peas
• 2-3 carrots (depending on size), peeled and grated
• 3 cups cooked brown rice
• 3 tablespoons Braggs Liquid Aminos (or low-sodium soy sauce)
• 2 green onions, sliced (optional)
• Himalayan salt (or sea salt) to taste

Heat 1 Tbsp. of oil in a large wok, then add eggs and fry until cooked through, turning only once (approx. 2-3 minutes per side). Set aside to cool before dicing into small pieces.

Heat remaining 1 Tbsp. of oil in same wok over medium high heat. Add garlic and onion, and sauté until tender (approx. 4-5 minutes).

Add carrots, broccoli, zucchini, peppers, and mushrooms and cook until veggies are tender, stirring frequently (approx. 3-4 minutes).

Stir in peas, eggs, rice, and Braggs Liquid Aminos (or soy sauce) and cook until heated through (approx. 1-2 more minutes).  Add green onions if desired.

Serve immediately. Serves 4-6.