Egg Fried Rice with Frozen Veg

Ingredients

• 2 cups Cooked rice (day-old preferred)
• 2 large Eggs
• 1 cup Frozen mixed vegetables
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (canola/vegetable)
• 1 clove Garlic, minced(optional)
• 2 tbsp Green onions, sliced(optional)

Instructions

1. 1

   Prep (10 minutes): If needed, cook rice ahead and cool; mince garlic and slice green onions. Crack eggs into a bowl and beat lightly.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat with neutral oil. Add frozen mixed vegetables and stir-fry until hot and lightly tender, about 5 minutes.

3. 3

   Push vegetables to one side. Pour in beaten eggs and scramble until just set, about 2 minutes, then mix with the vegetables.

4. 4

   Add cooked rice to the pan and stir-fry, breaking up clumps, until the rice is hot and slightly dry, about 7 minutes.

5. 5

   Season: Stir in soy sauce and sesame oil (and garlic if using). Toss well for 30–60 seconds, then turn off heat and top with green onions if desired.