Vegetable fried rice
1 cup mixed frozen vegetables (a medley that includes peas, carrots and corn works best)
2 cups cold leftover rice (extremely important)
1 large egg, lightly beaten
1 tsp garlic powder
1 tsp onion powder
1 tsp ground white pepper
2-3 tbsp soy sauce or tamari
3 tbsp vegetable or canola oil
1 tbsp butter
This recipe is a blend of my mom’s fried rice and what I’ve seen at hibachi places. Perfect food for one or two, when you feel like the laziest POS in the world.
Preheat large skillet to medium high, add 2 tbsp oil and vegetables.
When vegetables are starting to look not frozen, move them to one side of the skillet and pour the egg on the other side. Start to move the egg around as you would make scrambled eggs. When the eggs look mostly cooked but still soft, mix the egg and the vegetables together.
Season the mixture with the spices and give it a stir.
Before adding the rice make sure that you break up any large clumps.
Move mixture to one side of the skillet and Add 1 tbsp vegetable oil to the other side.
Add rice on the oil, breaking up some clumps and then mix it with the vegetables.
Continue to stir frequently and break up clumps. When the clumps are all broken up, add the soy sauce/tamari. Stir well.
Finish by adding the butter on top, and stirring well to incorporate.