Speedy Egg Fried Rice

Ingredients

• 3 cups Cooked white rice (chilled)
• 3 large Eggs
• 2 tablespoons Soy sauce
• 1 teaspoon Toasted sesame oil
• 2 tablespoons Vegetable oil
• 2 stalks Green onions, sliced
• 0.5 cups Frozen peas and carrots(optional)
• 2 cloves Garlic, minced

Instructions

1. 1

   In a small bowl, lightly beat the eggs with a pinch of salt.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble quickly until just set. Remove eggs from the pan and set aside.

3. 3

   Wipe the pan and add the remaining tablespoon of oil. Add the garlic and white parts of the green onions (and frozen vegetables if using). Sauté for 1 minute until fragrant.

4. 4

   Add the chilled rice to the pan, breaking up any large clumps with a spatula. Fry for 3-4 minutes, stirring frequently, until the rice is heated through and slightly toasted.

5. 5

   Drizzle the soy sauce and sesame oil over the rice. Stir well to coat evenly.

6. 6

   Fold the scrambled eggs back into the rice and add the green parts of the onions.

7. 7

   Toss everything together for one more minute and serve hot.