Ingredients:

  • 4 cups cooked and chilled jasmine or basmati rice
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 cup frozen cooked shrimp or chicken (thawed, if necessary)
  • 3 tablespoons vegetable oil
  • 3 large eggs, lightly beaten
  • 4 tablespoons soy sauce (or tamari for gluten-free)
  • 2 teaspoons sesame oil (optional)
  • 2 green onions, chopped
  • Salt and pepper to taste

Instructions:

  1. Place a large skillet or wok over medium-high heat and add the vegetable oil.
  2. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside.
  3. In the same skillet, add in frozen mixed vegetables and cooked shrimp or chicken. Sauté until heated through.
  4. Add the chilled cooked rice to the skillet, breaking up any clumps. Stir-fry until heated.
  5. Pour in soy sauce and sesame oil. Toss to combine all ingredients evenly.
  6. Return scrambled eggs to the skillet, mixing well. Add chopped green onions, and stir until incorporated.
  7. Season with salt and pepper to taste. Serve immediately.