Ingredients Jump to Instructions ↓

  1. 1/3 cup plain vegetable oil , like soy, corn, or peanut

  2. 1 onion , diced Salt and pepper

  3. 3 cloves garlic , finely chopped

  4. 11/3 cups (6 ounces) medley frozen corn , peas, carrots (and other veggies you like)

  5. 4 large egg s, lightly beaten

  6. 1-2 T Teriyaki OR 1-2 T Soy Sauce OR A Combination of both

  7. 4 cups cold cooked long-grain rice , white or jasmine rice, grains separated

Instructions Jump to Ingredients ↑

  1. Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula. Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Add the soy and/or Teriyaki and stir til just mixed. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.


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