So Easy Egg Fried Rice

INGREDENT

• 2 cups cooked and cooled white rice (preferably day-old)
• 2 tablespoons vegetable oil or sesame oil
• 2 large eggs
• 1/2 cup chopped green onions
• 1/2 cup mixed vegetables (peas, carrots, corn – optional)
• 2 tablespoons soy sauce (adjust to taste)
• 1 teaspoon garlic (minced)
• Salt and pepper to taste

Instructions

1. Prep the Rice: If using freshly cooked rice, let it cool completely. Day-old rice works best to avoid mushiness.
2. Scramble the Eggs: In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Crack the eggs in and scramble them. Once cooked, transfer to a plate.
3. Cook the Veggies: Add the remaining oil to the same pan. Sauté garlic for 30 seconds, then add the chopped green onions and mixed vegetables. Cook for 2–3 minutes until veggies are tender.
4. Add the Rice: Stir in the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until everything is heated through.
5. Season: Add soy sauce, salt, and pepper to taste. Mix well.
6. Combine Eggs: Return the scrambled eggs to the pan and mix everything together.
7. Serve Hot: Garnish with more green onions if desired. Serve immediately.

Let me know if you want a spicy version or one with chicken or shrimp added!