Veggie Not-fried Rice

I've started altering old recipes to make them healthy.  As I've no doubt mentioned several times, my husband is a chef.  A darned good one too.  Case in point: he makes an incredible pork fried rice the day after he roasts a pork loin.  It's better than any restaurant version I've ever tasted.  The pork is flavorful and juicy, the rice is fluffy, the veggies are crisp and the egg is cooked like an omlette and then diced so you get a piece in every bite.  It's loaded down with soy sauce and fried in canola oil.  WOW.

 But I'm veg now, and I'm not eating white rice and not frying foods.  So what do to when the fried rice mood strikes?  CREATE MY OWN RECIPE.  Here's what I came up with.  It's big on veggies and flavor, low on fat and empty carbs.  It's veg, but I'm sure pork, chicken or shrimp would be a delicious edition for those carnivoires out there.

Meg's Veggie Not-fried Rice

1 cup rice (I use 1/2 c brown, 1/2 c red Thai)

1 T chopped garlic

1/2 small chopped onion

1 c sliced carrots

2 c pea pods

2 large eggs

low-sodium Soy Sauce 

Rice Wine Vinegar

Method: cook rice to package directions.  The combo of red Thai and brown takes 3 1/2 c of liquid and about 40 mins to cook.  During the last 5 minutes of cooking, place veggies in a microwave dish, cover with water and nuke for 5 minutes, until tender-crisp.  Beat the eggs with salt & pepper to taste.  When the rice is done,  add Soy Sauce and the vinegar to taste, while keeping the flame on medium low.  Add a t. of olive oil and stir.  Add the egg, stirring quickly so it cooks evenly and incorporates into the rice.  This will give the rice a creamy texture.  Once the egg is absorbed, add your veggies and toss/fold to combine.  Plate up and add extra soy, vinegar or hot sauce to your taste.