Use frozen vegetables to make this asian-inspired fried rice in under 20 minutes!
3 tablespoons low-sodium soy sauce
1 teaspoon sugar
1/4 cup vegetable oil
3 large eggs, lightly beaten
3 cloves garlic, minced
2 teaspoons peeled, minced fresh ginger
5 cups cold, cooked brown rice
1/2 teaspoon salt
4 scallions, white and light green parts, chopped
1 12-oz. bag mixed frozen vegetables
2 teaspoons sesame oil
How to Make It
In a bowl, combine soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until just set. Transfer to a bowl; wipe out skillet.
Heat remaining 2 Tbsp. oil in same skillet. Saute garlic and ginger for 30 seconds. Add rice and salt; stir-fry until starting to crisp, 3 to 4 minutes. Add soy sauce mixture, scallions and vegetables; stir-fry until hot, about 5 minutes. Return egg to skillet; stir-fry until combined. Drizzle with sesame oil and serve.