Description
A simple yet versatile dish made from leftover rice, scrambled eggs, mixed vegetables, and a splash of soy sauce, perfect for weeknight dinners.
Ingredients
- 4 cups leftover cooked rice
- 3 large eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cups mixed vegetables (peas, carrots, corn, etc.)
- 2 cloves garlic (minced, optional)
- 1 inch ginger (minced, optional)
- 2 stalks green onions (sliced, optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the whisked eggs into the skillet, scrambling them until fully cooked. Transfer the eggs to a plate and set aside.
- In the same skillet, add the minced garlic and ginger, sautéing them for about one minute until fragrant.
- Toss in the mixed vegetables, cooking until they soften, about 3-4 minutes.
- Add the cooked rice to the skillet, breaking up any clumps. Stir everything together to combine.
- Pour the soy sauce over the rice, mixing thoroughly. Adjust the flavor to your preference.
- Fold the scrambled eggs back in and mix in the green onions just before serving.
Notes
For best results, use day-old rice. Customize the vegetables and proteins based on your preference.