This is not an authentic recipe for Fried Rice, but it makes up in ease what would normally take a hour or better to do all the chopping and dicing, especially when you're tired from a taxing day at work.
Cookware used in Recipe
12 inch Saute Skillet View
Wok w/Cover View
2 - 4
4 cups cooked rice, white or brown
1 ˝ cups frozen mixed veggies (peas, carrots, corn, etc.)
2 eggs, whisked
˝ cup green onions, finely chopped
⅓ cup soy sauce
1 tablespoon oil, vegetable or peanut
1 tablespoon minced garlic
˝ tablespoon onion powder
1 teaspoon chili powder
˝ teaspoon ground ginger
In the 11.5 inch Saute Skillet add oil and veggies, and saute over medium heat until just cooked, about 3 to 4 minutes.
Slide the veggie mix to one side of the pan and add whisked eggs to the other half.
Let cook for about 2 minutes then scramble them and combine with veggie mixture.
Add rice, soy sauce, garlic, onion powder, chili powder, and ground ginger to skillet.
Stir well and cook over medium high heat until browned, about 8 to10 minutes.
Remove from heat and stir in green onions.
Serve warm and enjoy!