Veggie Fried Rice

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Makes: about 5 cups

Serves: 4 people

3 garlic cloves, minced

2 medium scallions, chopped

2 tablespoons + 1 teaspoons of vegetable oil

1 cup frozen peas and carrots (do not thaw)

4 cups of cooked rice

1 tablespoon soy sauce

1 1/2 teaspoons kosher salt (add more to taste)

3/4 ground pepper (add more to taste)

2 large eggs

3/4 sesame seed oil

Instructions

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and chopped scallions, and sauté for about 30 seconds until fragrant.
Add the frozen peas and carrots to the skillet and stir-fry for another 2-3 minutes until they are heated through.
Add the cooked rice to the skillet, breaking up any clumps. Stir to combine with the vegetables.
Push the rice mixture to one side of the skillet. In the empty space, add the beaten eggs and scramble until fully cooked.
Once the eggs are cooked, mix them into the rice.
Pour in the soy sauce, kosher salt, ground pepper, and sesame seed oil. Stir well to evenly coat the rice.
Cook for an additional 1-2 minutes, stirring constantly, until everything is heated through.
Taste and adjust seasoning if necessary. Serve hot.

Link to the recipe!