# 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 vegetable oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and cook 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 to one side of the pan and add remaining 1 tablespoon vegetable oil to the empty side. Crack in eggs and scramble gently until just set.
04 - Add chilled cooked rice, breaking up any clumps. Mix everything evenly together.
05 - Drizzle soy sauce and toasted sesame oil over the rice mixture. Season with black pepper and stir-fry for 2 to 3 minutes to heat through and coat evenly.
06 - Incorporate sliced green onions if using and stir well to combine.
07 - Taste and adjust seasoning if necessary. Serve immediately, garnished with sesame seeds and extra green onions if desired.
