2 cups rice (cooked)
assorted veggies cut up (I use shredded carrots, diced onion, zucchini, bean sprouts, and a handful of assorted frozen veggies--that big Costco organic bag)
In a hot wok, saute the veggies in a bit of olive oil or butter.
When the veggies are a bit tender, toss in the two eggs to scramble up with the veggies.
Add the rice.
Drizzle all with soy sauce to taste.
Let is sit on warm for a few minutes.
I serve this as a vegetarian meal, but you could add thinly sliced beef, shrimp, chicken, or pork, just as you'd find on a restaurant menu.
Slow Cooker Shredded Chicken
7 hours ago