Stir Fry Veggies and Rice

I usually make this with prepackaged organic frozen stir fry veggies but you can use any fresh or frozen veggies you enjoy. Use any rice you like white or brown. We have started using a mixture here about half white and half brown. I plan to increase the ration of brown to white over time as we get use to it.

Stir Fry Rice and Veggies

¾ cup white Rice

1 tbs butter

1 ½ Water

1 tbs olive oil

1 cup Frozen stir fry veggies

2 Eggs

Stir Fry Sauce

2 tbs Soy sauce

2 tbs Honey

2 ½ tbs Orange Juice

2 tsp Cornstarch

2 tbs Vinegar

Bring water and butter to a boil. Add rice stir, cover, reduce heat and let simmer for 20 min.
Mix all sauce ingredients together, whisk and set aside. Whisk eggs together in a separate bowl.
Heat oil in a large saucepan. Cook frozen veggies in oil for 3 min or until tender. Push the veggies to one side of the pan. Pour the eggs into the empty side of the pan. Allow the eggs to start to cook, before they are completely solid break up the eggs and mix in the veggies. Finish cooking eggs and veggies about 1 more min. Whisk sauce and add to veggies and eggs. Stir everything together until suace thickens slightly. Remove from heat and serve with rice.