Ingredients
Equipment
Method
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Push the onion and garlic to one side of the skillet. Pour the beaten eggs into the empty space. Scramble the eggs until just set, then break them up and mix them with the onions and garlic.
- Add the slightly thawed mixed vegetables to the skillet and cook for 3 minutes, stirring occasionally.
- Add the cold cooked rice to the skillet. Break up any clumps with your spatula. Stir fry for 4 to 5 minutes until the rice is heated through.
- Pour the soy sauce, sesame oil, and black pepper over the rice mixture. Toss everything together until the rice is evenly coated and heated. Cook for 1 more minute.
- Remove from heat. Stir in half of the sliced green onions. Serve immediately, garnishing with the remaining green onions.
Notes
Using cold, day-old rice prevents the fried rice from becoming mushy. If you do not have mixed frozen vegetables, you can use fresh chopped broccoli or bell peppers, adjusting the cooking time as needed.