– 2 cups cooked rice (preferably cold) – 1 cup mixed vegetables (carrots, peas, corn) – 2 tbsp oil (vegetable or sesame) – 2 eggs (optional) – 2 tbsp soy sauce – 1 tsp garlic (minced) – 1 tsp ginger (minced) – Salt and pepper to taste – 2 stalks green onions, chopped
Heat 1 tbsp oil in a large pan or wok over medium heat. Add garlic and ginger, stir-fry until fragrant, about 30 seconds.
If using eggs, push garlic aside, scramble eggs in pan, cook until done, then mix with garlic and ginger. Remove from pan and set aside.
Add the remaining 1 tbsp oil to the same pan. Toss in mixed vegetables and stir-fry for 3–4 minutes until they're tender yet slightly crisp.
Add the cold cooked rice to the pan. Break up clumps and stir well to combine it with the vegetables for even cooking.
Drizzle soy sauce evenly over the rice and veggies. Stir continuously so all the rice is coated and slightly browned.
Return cooked eggs to the pan, mix thoroughly. Season with salt and pepper as needed. Stir in green onions last for extra flavor.
Remove from heat. Serve hot as a main or side dish. Enjoy your easy, delicious vegetable fried rice that's ready in just minutes!