- 2 cups of cooked jasmine rice (best if leftover from the day before)
- 1 cup of mixed vegetables (carrots, peas, corn)
- 2 eggs
- 2 green onions, chopped
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Heat the vegetable oil in a large pan or wok over medium heat.
Crack the eggs into the pan and scramble them until fully cooked.
Add the mixed vegetables and stir-fry for a few minutes until they're tender.
Add the rice to the pan. Stir everything together and let it cook for a few minutes.
Add the soy sauce, sesame oil, salt, and pepper. Stir everything together.
Lastly, add the chopped green onions. Stir well, then serve hot.