Veggie Fried Rice

Ingredients

• 3 cups cold cooked rice
• 2 tbsp neutral oil
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 2 garlic cloves, minced
• 3 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper

Steps

1. Heat 1 tbsp oil in a large skillet or wok over high heat. Scramble the eggs until just set and move them to a plate.
2. Add the remaining oil, the frozen vegetables, the white parts of the green onions and the garlic. Stir-fry 2 minutes.
3. Add the rice and break up clumps. Cook 3 minutes without stirring too much so it can crisp.
4. Add the soy sauce, sesame oil and pepper and toss.
5. Fold the eggs back in and finish with the green onion tops.

Leftovers

Refrigerate in a covered container for up to 3 days. Reheat in a skillet to keep the vegetables from going soft.

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