15-Minute Veggie Fried Rice

Photo: Alpha from Melbourne, Australia · CC BY-SA 2.0 · source

Better than takeout and made from what's in the freezer: day-old rice, mixed vegetables, scrambled egg and a hit of soy and sesame.

Ingredients

• 1½ cups rice, cooked and chilled (about 4 cups cooked)
• 2 cups frozen mixed vegetables
• 4 eggs
• 3 tbsp soy sauce
• 3 garlic cloves, minced
• 4 green onions, sliced
• sesame seeds

From your pantry: 2 tbsp neutral oil, 1 tsp sesame oil.

Instructions

1. Heat 1 tbsp oil in your largest skillet over high heat. Scramble the eggs until just set and move to a plate.
2. Add the remaining oil, the garlic and the whites of the green onions for 30 seconds.
3. Add the frozen vegetables and cook 3 minutes.
4. Add the cold rice, press it into the pan and leave it 1 minute to crisp, then toss. Repeat twice.
5. Add the soy sauce, sesame oil and eggs and toss. Finish with green onion tops and sesame seeds.

Tip: Freshly cooked rice turns mushy. Cook it a day ahead, or spread it on a tray and chill for 30 minutes.

Nutrition per serving

Good for

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