Easy Fried Rice Recipe
An easy weeknight meal you can make with some pantry staples in less than 15 minutes
Servings: 6
Ingredients
- 3 cups cooked jasmine rice if it's leftover day-old rice, even better!
- 1 tablespoon vegetable oil
- 2 cloves of minced garlic
- 1/2 cup diced onion
- 1/2 cup Libby’s Peas & Carrots thoroughly drained
- 1/2 cup Libby’s Whole Kernel Sweet Corn thoroughly drained
- 2 eggs lightly beaten
- ½ teaspoon toasted sesame oil
- 3 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 2-3 green onions chopped
Instructions
- Heat the oil in your wok or large skillet. Stir in your garlic for a few seconds or until fragrant.
- Add in your onions. Cook for about a minute or until they become translucent and soft.
- Then, you'll add your leftover rice. Break it up if the rice is clumpy. Cook and occasionally stir the rice for about a minute or two.
- Push some rice aside in your wok or large skillet or make a little pocket of space in your skillet. Pour your egg mixture into that uncover space of your wok or skillet. Scramble the eggs slightly by stirring it separately from the rice.
- Stir the somewhat undercooked eggs into the rice and stir-fry until the eggs are almost cooked through.
- Add in your Libby's Veggies, soy sauce, and sesame oil. Don't be afraid to taste along the way so you can season to taste.
- Continue to stir-fry until the veggies are warmed through and the eggs are cooked through.