A speedy dish with frozen veggies, eggs, soy sauce, and rice delivering flavor and balance in minutes.
# What You'll Need:
→ Rice
01 - 2 cups cooked and chilled white rice (preferably day-old)
→ Vegetables
02 - 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
→ Aromatics
04 - 2 tablespoons vegetable oil
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced (optional)
→ Seasonings & Sauces
07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - ¼ teaspoon black pepper
→ Garnish
10 - Sesame seeds (optional)
11 - Extra sliced green onions (optional)
# Directions:
01 - Warm 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add frozen mixed vegetables and stir-fry for 3 to 4 minutes until heated through.
03 - Push vegetables to one side of the pan. Pour the remaining 1 tablespoon vegetable oil into the empty side and crack in the eggs. Gently scramble until just set.
04 - Add chilled cooked rice to the skillet, breaking up any clumps. Mix thoroughly with vegetables and eggs.
05 - Drizzle soy sauce and toasted sesame oil evenly over the rice mixture. Season with black pepper. Stir-fry for 2 to 3 minutes until the rice is hot and fully coated.
06 - Incorporate sliced green onions if desired and mix well. Taste and adjust seasonings as needed.
07 - Serve immediately, topped with sesame seeds and extra green onions if preferred.
