Egg Fried Rice with Frozen Vegetables

Ingredients

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

Instructions

1. 1

   Prep (10 minutes): If needed, break up any clumps in the cold cooked rice. Crack eggs into a bowl and whisk until smooth. Mince garlic and slice green onions.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat with the neutral cooking oil. Add garlic (if using) for 15–30 seconds, then add frozen mixed vegetables and stir-fry until hot and slightly tender, about 4–5 minutes.

3. 3

   Push vegetables to the side. Pour in whisked eggs and scramble until just set, about 1–2 minutes, then mix with the vegetables.

4. 4

   Add the cold cooked rice to the pan and stir-fry, breaking up clumps, until the rice is hot and lightly toasted, about 7–8 minutes.

5. 5

   Season: Drizzle in soy sauce and toss to coat. Turn off heat and stir in sesame oil (and green onions if using). Serve immediately.