Rainbow Egg Fried Rice

What you’ll need

• 4 cups cold cooked rice
• 4 eggs
• 1 cup peas
• 1 carrot, diced
• 1 cup corn
• 1 red pepper
• 3 scallions
• 2 garlic cloves
• 1 tbsp oil
• ¼ tsp NutriRight Pink Salt

Let’s cook

1. Break up the cold rice so there are no clumps.
2. Scramble eggs in a very hot wok; remove.
3. Stir-fry carrot, corn, peas, pepper and garlic.
4. Add rice and toss on high heat until hot and lightly charred.
5. Return eggs; add scallions and ¼ teaspoon salt.

Cooking times are estimates. Check ingredient labels for allergens and cook ingredients thoroughly. HCS certification applies to individual certified products, not automatically to the finished dish.