15-Minute Spicy Egg & Veggie Fried Rice

Cook This Meal

Ingredients

• 3 cups cooked rice cold leftover rice works best
• 3 eggs lightly beaten
• 1 cup frozen mixed vegetables peas, carrots, corn, or similar
• 3 green onions sliced
• 2 cloves garlic minced
• 1 1/2 tbsp soy sauce or tamari/coconut aminos; check allergens
• 1 tbsp chili crisp or chili sauce adjust to heat preference
• 1 tbsp neutral oil for cooking
• 1 tsp sesame oil optional; check allergens
• to taste salt and pepper

Steps

1. Break up cold rice with your hands or a spoon so the grains are loose before cooking.
2. Heat oil in a large skillet over medium-high heat and scramble the eggs until just set. Move eggs to a plate.
3. Add garlic and the white parts of the green onions to the skillet and stir for about 30 seconds.
4. Add frozen vegetables and cook for 2 to 3 minutes until hot.
5. Add rice and stir-fry until the grains are warm and slightly toasted.
6. Stir in soy sauce, chili crisp or chili sauce, and sesame oil if using.
7. Return eggs to the pan, toss gently, and finish with green onion tops.
8. Taste and adjust with more chili, pepper, or a small splash of sauce if needed.