In a large skillet or wok over medium-high heat, scramble eggs until hard cooked, breaking into tiny pieces. Stir in frozen stir-fry vegetables. Add rice vinegar. Cook for about 7 minutes, stirring frequently. Add rice, sesame oil and soy sauce. Continue to cook, stirring frequently for about 3 minutes.
Yields: 3/4 cup per serving.
Nutrition Information:
170 cal., 3.3 g. fat, 1.7 g. fiber
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