This dish is comprised of whatever vegetables you have left in your fridge, your favorite protein, and can even be used with LEFTOVER rice. It’s not only fast and fun to make, but can also be made truly in your own way. With your favorite bites swimming in a bed of warm, savory rice you can’t go wrong.
| Prep Time | Cook Time | Total Time | Easiness Level |
|---|---|---|---|
| 5 Minutes | 20 Minutes | 25 Minutes | One Pan |
Ingredients
- 1 Cup cold rice (leftovers work perfectly too!)
- 1 Cup frozen peas
- 1 Cup frozen carrots
- 1 Medium onion
- 2-3 Stalks of celery
- 3 Eggs, beaten
- 3-4 Green onions
- 1/4 Cup soy sauce
- Olive oil
Note- These are the ingredients that I usually use. Feel free to use your own unique mix of whatever vegetables you like. You can even add a protein like chicken or bacon to the pan and cook that FIRST, remove from the pan and then continue with the rest of the recipe.
Instructions
- Turn on a large skillet to medium high heat and add about a tablespoon of olive oil.
- Chop up the onion and add it to the pan.
- When he onions are soften (takes a few minutes) add the frozen vegetables and celery.
- Once all the vegetables are heated through and tender, remove from pan.
- Add another tablespoon of oil to the pan and add the eggs.
- Remove the eggs when they are fully cooked.
- Add another tablespoon of oil and add cold rice to the skillet.
- Spread out the rice in a flat, even layer and leave it alone briefly to let it crisp slightly. Repeat this until the rice is heated through.
- Add the soy sauce and black pepper. Adjust for your taste preference. (I would go one tablespoon at a time)
- Add the ingredients that were set aside back into the skillet and combine everything together.
- Off the heat.
- Chop up the green onions and sprinkle on top and mix. Enjoy!