# 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
# Directions:
01 - Warm 1 tablespoon 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 skillet and stir-fry for 3 to 4 minutes until heated through.
03 - Push vegetables aside. Add the remaining 1 tablespoon vegetable oil to the empty space, crack in the eggs, and scramble gently until just set.
04 - Add the chilled cooked rice to the skillet, breaking up any clumps and mixing thoroughly with vegetables and eggs.
05 - Pour soy sauce and toasted sesame oil evenly over the rice mixture. Season with black pepper. Stir-fry for 2 to 3 minutes until hot and evenly coated.
06 - Incorporate sliced green onions if using, stirring gently to combine.
07 - Taste and adjust seasoning as desired. Serve immediately, garnished with sesame seeds and additional green onions if preferred.
