For 4 Servings:
2 cups cooked rice, preferably chilled
1 tablespoon oil
1 small onion, chopped
2 cloves garlic, minced
1 small carrot, diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup chopped green beans
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 green onions, chopped (for garnish)
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook until fragrant and translucent.
2. Add diced carrots, green beans, peas, and corn to the skillet. Stir-fry until vegetables are tender and slightly caramelized, about 5-7 minutes.
3. Add beaten eggs to the skillet and scramble until fully cooked.
4. Add the cooked rice to the skillet and stir-fry for 2-3 minutes, until the rice is heated through and slightly crispy.
5. Add soy sauce, sesame oil, and black pepper to the skillet. Toss the rice and vegetables until evenly coated with the sauce.
6. Garnish with chopped green onions and serve hot.
For 4 Servings:
2 cups cooked rice, preferably chilled
1 tablespoon oil
1 small onion, chopped
2 cloves garlic, minced
1 small carrot, diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup chopped green beans
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 green onions, chopped (for garnish)
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook until fragrant and translucent.
2. Add diced carrots, green beans, peas, and corn to the skillet. Stir-fry until vegetables are tender and slightly caramelized, about 5-7 minutes.
3. Add beaten eggs to the skillet and scramble until fully cooked.
4. Add the cooked rice to the skillet and stir-fry for 2-3 minutes, until the rice is heated through and slightly crispy.
5. Add soy sauce, sesame oil, and black pepper to the skillet. Toss the rice and vegetables until evenly coated with the sauce.
6. Garnish with chopped green onions and serve hot.
