Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked white rice (, cold)
  • 2 tablespoons vegetable oil
  • 1/2 cup onion (, chopped)
  • 6 ounces frozen vegetable mix (, or fresh vegetables)
  • 2 teaspoons sesame oil
  • 1-2 tablespoons soy sauce*
  • 1/2 teaspoon white pepper
  • 2 eggs (, lightly beaten)
  • 1 cup cooked chicken, shrimp or Chinese sausage ( , optional)

Instruction

  • In a small bowl, whisk together sesame oil, soy sauce of choice and white pepper. Set aside.
  • In a large skillet, cast iron pan or wok, heat vegetable oil over medium-high heat. Add onions and saute until opaque and soft. If you are adding raw vegetables or a cooked protien, add them at this step as well.
  • After onion has cooked, add frozen vegetables. Stir until defrosted, approximately 3-4 minutes.
  • Add cold rice, using a spatula to toss the rice with other ingredients. Do NOT stir, instead toss or flip to prevent the starch from making the rice too soggy.
  • Add lightly beaten eggs, continuing to flip until eggs are nearly cooked. 
  • Pour sesame oil mixture over top of rice, continuing to flip and toss until all grains are uniformly colored. If you do not use a dark soy sauce, yours might not be as dark as mine.
  • If you've tried this recipe, come back and let us know how it was!