Description
A quick and budget-friendly dish that transforms leftover rice into a delicious meal with colorful vegetables and eggs.
Ingredients
- 2 cups cooked rice (day-old works best)
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Pour in the beaten eggs and scramble until fully cooked, then set aside.
- Add the mixed vegetables to the skillet and cook until tender.
- Stir in the cooked rice, ensuring everything is well combined.
- Pour in the soy sauce and mix well to incorporate all the flavors.
- Season with salt and pepper to taste and toss in the chopped green onions.
- Cook for a few more minutes until everything is heated through. Serve warm and enjoy!
Notes
For extra flavor, consider adding toppings like sesame seeds or chili oil. Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian