1/4 cup finely chopped onion
2 tsp sesame oil
1 tsp ground ginger (or use fresh ginger, but I'm not a fan)
2 garlic cloves, minced
3 Tbsp reduced sodium teriyaki sauce
2 Tbsp lime juice
1 tsp brown sugar
1/4 tsp salt
1/4 tsp hot pepper sauce
3 cups cooked rice, cold (I prefer brown rice)
2 cups frozen peas & carrots
Scramble eggs & set aside. Add sesame oil to skillet & sauté onion until tender. Add ginger & garlic, sauté 1 minute longer. Add teriyaki sauce, lime juice, brown sugar, salt & hot pepper sauce. Bring to a boil. Reduce heat, cook & stir for 2 minutes. Add rice & vegetables, cook & stir over medium heat until vegetables are tender. Stir in eggs, remove from heat, and cool completely before placing into freezer-safe containers.
Thaw & reheat in microwave or in oven.
Adapted from a recipe found here: http://www.tasteofhome.com/recipes/vegetable-fried-rice