Veggie Fried Rice with Egg

Ingredients

• 2 cups Cooked day-old rice
• 2 large Egg
• 1 cup Mixed vegetables (peas, carrots, corn)
• 2 stalks Green onions(optional)
• 2 cloves Garlic(optional)
• 2 tbsp Soy sauce
• 1 tsp Sesame oil(optional)
• 1 tbsp Neutral oil (canola/vegetable)
• 1 pinch Salt(optional)
• 1 pinch Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): If rice is clumped, break it up with your fingers. Mince the garlic and slice the green onions. Crack eggs into a bowl and whisk with a pinch of salt and pepper.

2. 2

   Cook (12 minutes): Heat a large skillet or wok over medium-high heat. Add neutral oil, then stir-fry mixed vegetables for about 3 minutes until hot and slightly tender.

3. 3

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

4. 4

   Add garlic and stir for 30–60 seconds. Add rice and stir-fry 6–7 minutes, breaking up any remaining clumps and heating the rice through.

5. 5

   Stir in soy sauce and sesame oil (if using). Toss well and cook 30–60 seconds more. Turn off heat and top with green onions.