A quick dish blending frozen veggies, fluffy eggs, and savory soy for a hearty, tasty meal.
# Components:
→ 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 (optional)
10 - Sesame seeds
11 - Extra sliced green onions
# Method:
01 - Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
02 - Add frozen mixed vegetables to the pan and stir-fry for 3 to 4 minutes until heated through.
03 - Push vegetables to one side of the skillet. Add remaining 1 tablespoon of oil to the empty side, then crack in the eggs. Gently scramble until just set.
04 - Add chilled cooked rice to the skillet, breaking up any clumps. Mix all ingredients thoroughly.
05 - Drizzle soy sauce and toasted sesame oil over the rice. Sprinkle black pepper and stir-fry for 2 to 3 minutes until rice is hot and evenly coated.
06 - Add sliced green onions if using, stir to combine, taste, and adjust seasoning as needed. Serve hot, garnished with sesame seeds and extra green onions if desired.
