A quick and versatile dish that’s perfect for using up leftover rice and vegetables.
Ingredients:
- 3 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Optional: protein of your choice (chicken, shrimp, tofu, etc.)
- Optional: green onions, chopped, for garnish
Instructions:
- Prepare the Vegetables: If using frozen vegetables, thaw them. If using fresh vegetables, chop them into small pieces.
- Cook the Eggs: Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until cooked. Remove from the skillet and set aside.
- Sauté the Vegetables and Onion: Add the remaining vegetable oil to the skillet or wok. Add the onion and cook until softened, about 2-3 minutes. Add the garlic and cook for another minute until fragrant. Add the mixed vegetables and cook until tender-crisp.
- Add Rice and Protein (if using): If using protein, add it to the skillet and cook until heated through. Add the cooked rice and break it up with a spatula.
- Season the Rice: Pour the soy sauce and sesame oil over the rice. Stir-fry until everything is well combined and heated through.
- Add Eggs: Stir the cooked eggs back into the fried rice.
- Serve: Garnish with chopped green onions, if desired, and serve hot.