2 cups cooked rice
2 large eggs
1 cup mixed vegetables (peas, carrots, corn)
3 tablespoons soy sauce
2 tablespoons oil (vegetable or sesame)
1 teaspoon garlic (minced)
Salt and pepper to taste
Prepare the Rice: If you don’t have leftover rice, cook your rice according to package directions and allow it to cool completely.
Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure it’s hot but not smoking.
Add Eggs: Crack the eggs into the skillet and scramble them gently until fully cooked. Remove from the pan and set aside.
Sauté Vegetables: In the same pan, add the minced garlic and mixed vegetables. Stir-fry for about 2–3 minutes until slightly tender.
Add Rice: Increase the heat to high, add the cooked rice to the pan, and stir-fry for another 3–4 minutes, allowing the rice to get slightly crispy.
Combine Everything: Add the scrambled eggs back into the pan, drizzle in the soy sauce, and mix everything together. Cook for an additional 2 minutes to meld the flavors.
Season: Finally, season with salt and pepper to taste, and serve hot. Enjoy your meal!
