Open in Cookpad AppSteps
- 1
Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
Add another tablespoon of olive oil to the skillet. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
Soften the butter in the center of the skillet, then add cold rice to the skillet and stir
- 2
To combine with the vegetables. Press down into the pan to brown the rice lightly for a couple of minutes - you'll hearing popping and sizzling and that's what you want - then stir and repeat a few times. It's ok if the rice is chunky; it will break up a bit as it warms.
Return the egg to the skillet and stir to heat through.
Remove from heat, then stir in 1-2 tablespoons of soy sauce. Use more or less based on your liking.
Garnish with sliced green onions and serve immediately.
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