Vegetable Fried Rice

Ingredients

• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 cup vegetable oil
• 3 large eggs, lightly beaten
• 3 cloves garlic, minced
• 2 teaspoons minced, peeled fresh ginger
• 5 cups cold cooked rice
• 1/2 teaspoon salt
• 4 scallions, white and light green parts, chopped
• 1 12-oz. bag mixed frozen vegetables, such as Birds Eye Asian Medley
• 2 teaspoons sesame oil

Preparation

1. 1. In a small bowl, stir together soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring once or twice, until just set. Transfer to a small bowl and wipe out pan.
2. 2. Heat remaining 2 Tbsp. oil in same pan. Saute garlic and ginger 30 seconds. Add rice and salt and stir-fry until heated through and starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables and stir-fry until heated through, 3 to 5 minutes. Return egg to pan and stir-fry until just combined. Drizzle with sesame oil and serve.