Classic Vegetable and Egg Fried Rice

• Cooked White Rice (day-old preferred)

  2 cups
• Large Eggs

  2 units
• Carrot

  0.5 cup
• Frozen Peas and Corn Mix

  0.5 cup
• Green Onions

  2 stalks
• Garlic

  2 cloves
• Soy Sauce

  2 tbsp
• Sesame Oil

  1 tsp
• Vegetable Oil

  1 tbsp
• Salt

  0.3 tsp
• Black Pepper

  0.1 tsp

All Steps

1. 1

   Whisk the eggs in a small bowl with a pinch of salt and pepper. Set aside.

2. 2

   Dice the carrot into small pieces. Mince the garlic. Slice the green onions, separating white and green parts.

3. 3

   Heat vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until just cooked through. Remove eggs from the skillet and set aside.

4. 4

   Add the diced carrots to the skillet and stir-fry for 2-3 minutes until slightly tender.

5. 5

   Add the minced garlic and white parts of the green onions, stir-fry for 30 seconds until fragrant.

6. 6

   Add the frozen peas and corn mix to the skillet and stir-fry for 2 minutes.

7. 7

   Add the day-old cooked rice to the skillet, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.

8. 8

   Return the scrambled eggs to the skillet. Pour in the soy sauce and sesame oil. Stir well to combine all ingredients and distribute the sauces evenly.

9. 9

   Stir in the green parts of the green onions. Taste and adjust seasoning with more salt, pepper, or soy sauce if needed.

10. 10

    Serve hot and enjoy!