Ingredients

The following ingredients have 7 Servings
  • 2 cups long-grain white rice
  • 3 Tablespoons vegetable oil (divided)
  • 2 large eggs (beaten lightly)
  • 1 ½ cups frozen mixed vegetables (thawed (frozen peas, carrots, corn and string bean mixture))
  • 2 large garlic cloves (minced)
  • 3 Tablespoons low sodium soy sauce
  • 3 Tablespoons oyster sauce
  • 5 green onions (green parts only, sliced thin)

Instruction

  • COOK THE RICE: In a large saucepan bring 3 quarts (12 cups) of water to boil over high heat. Add the rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain the rice in a fine-mesh strainer, and set aside.
  • COOK THE EGG: Heat ½ tablespoon of oil in a deep, large skillet over medium heat until shimmering. Add the eggs and let them cook without stirring them until they are starting to set around the edges, about 20 seconds. Then, constantly stir the eggs until they’re cooked through but not browned, about 1 minute. Remove the pan from the heat, transfer the eggs to a bowl, and set aside.
  • COOK THE VEGGIES: Return the skillet to high heat and add in the remaining 2 ½ tablespoons of oil. Once the oil is shimmering, add the thawed vegetables and garlic and cook until fragrant, about 30 seconds.
  • PUTTING EVERYTHING TOGETHER: Add the rice, soy sauce, and oyster sauce and cook, while stirring constantly, until the mixture is heated through and evenly coated, about 3 minutes. Stir in the cooked eggs and green onions and cook until heated through, about 1 minute more. Serve.