Egg Fried Rice

Description

A classic for cleaning out the fridge.

A meal with some eggs, frozen veggies, soy sauce, and a bit of msg can't go wrong!

Ingredients

• 1 1/2 cups jasmine rice, cooked, refrigerated for at least one day. About 3 cups of rice.
• 2 tbsp neutral oil
• 4 scallions, thinly sliced, whites and greens separated
• 3 cloves garlic, chopped
• 1 tbsp ginger, chopped
• 1 cup frozen mixed vegetables
• 3 eggs, beaten
• 1 tbsp soy sauce
• 1/4 tsp white pepper
• 1 tsp salt
• 1/4 tsp msg
• 1 tsp toasted sesame oil

Steps

1. Cook 1 1/2 cups white jasmine rice and lay on a sheet tray uncovered. Place the rice in the fridge for 24-48 hours until dried out.
2. In a large wok or pan over medium high heat, add 2 tbsp of avocado oil to the pan and stir fry the scallion whites, garlic and ginger for 15 seconds. Turn the heat to high and add the frozen veggies and cook for 1-2 minutes until the vegetables are cooked through.
3. Move the veggies to the side of your pan with a spatula and add another 1/2 tbsp of oil to the bare side of the pan. Add the beaten eggs and scramble until about 80% cooked.
4. Add the rice and mix for 1-2 minutes until combined. Add the soy sauce, white pepper, sugar, salt, and msg and continue cooking and mixing for another 1-2 minutes until rice is combined and looks dry. Taste and adjust seasoning to your preference. Add the scallion greens and sesame oil, give the rice a final mix and enjoy!

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