3 cups cooked rice
10 oz. frozen mixed vegetables (or 2c fresh, chopped)
1 small onion, finely chopped
2 eggs, lightly beaten
2 teaspoons olive oil
3 teaspoons gluten free teriyaki sauce
Heat oil on med-high heat. Add onion & rice. Stir & cook until onion is soft, about 5 min.
Reduce heat to med & add vegetables to rice mix. Cook 2 min for frozen or 5-7 min for fresh.
Spread the mix out to the sides of the pan, leaving space in the middle for the eggs.
Add the eggs, and scramble until cooked firm.
Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.