| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 2 |
Ingredients
1 ½ medium onion, chopped1 ½ - 2 ¼ cups vegetable of choice, cooked or raw, cut into bite-sized pieces (peas, carrots, broccoli, squash, mushroom)1 ½ large garlic clove, minced3 large eggs, beaten6 tablespoons soy sauce6 tablespoons vegetable oil6 cups cooked rice6 scallions, white and green parts, minced
Directions
- Set a heavy-bottomed skillet over low heat while preparing vegetable, garlic, and eggs. Turn heat to high a few minutes before cooking!
- Put 1 tablespoon of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about 1-2 minute.
- Add the vegetables; stir-fry until crisp-tender for vegetables, about 1-2 minutes. Stir in the garlic for 30 seconds, then transfer the mixture to a plate; set aside.
- Put the remaining 3 tablespoons oil in the skillet; heat until shimmering. Add the rice; stir-fry, breaking up clumps, until heated through, about 2 minutes.
- Create a small opening in rice and add the egg, scrambling about 1 minute. Then mix the eggs into rice, return the vegetable mixture, along with soy sauce and the scallions to the pan and stir to combine.
- Serve immediately!