Empty-the-Fridge
Fried Rice

Hang up the phone! Pass on ordering takeout and make this healthier version, which uses brown rice and less oil. You can make the brown rice early in the week and when you need a quick meal, simply round up whatever chopped vegetables you have on hand.

PER SERVING 484 CALORIES      TOTAL TIME 20 MINUTES     GROCERIES 5 INGREDIENTS

Makes: 4 servings

Serving size: 2 cups

2 large eggs, beaten

3 cups chopped mixed vegetables (fresh or frozen)

¼ cup store-bought teriyaki sauce (I like Trader Joe’s Soyaki)

4 cups cooked brown rice

1 cup salted cashews

1. Spray a large nonstick skillet with nonstick cooking spray and preheat over medium heat. Add the eggs and scramble, then remove from the pan and set aside.
2. Place the skillet back on the stovetop and increase the heat to medium-high. Add the vegetables and sauce, cook for 2 to 3 minutes, then add the rice, toss to combine. Cook for an additional 2 to 3 minutes or until the rice is hot.
3. Gently fold the cooked eggs into the rice mixture. Top with the cashews and serve promptly. Store in the fridge for up to 5 days.