Egg Fried Rice

One of the things I crave constantly is Chinese food, but I have not yet mastered the wok, and so that leaves out… most of my favorite dishes. Except fried rice! Seems to be the only thing I can manage so far. An Asian cooking class is first on my list of  to do’s, just after I brush up on my knife skills.
Here’s a quick simple recipe that can be altered a thousand different ways. We usually just mix up the veggies based on what’s in the fridge.

image via veggiebelly

Egg Fried Rice
adapted from stonesoup

3 cups pre-cooked rice (preferably a day or so old)
3 eggs, lightly beaten
4 tablespoons soy sauce, plus more to taste
1 small onion, diced
1 10 ounce package frozen mixed vegetables
4 tablespoons vegetable oil
1/2 cup sliced green onion

Cook the frozen vegetables according to the directions, set aside. Heat a large frying pan over medium-high heat. Heat 1 tablespoon of oil and saute the onion until soft, about 8 minutes. Set aside with the vegetable mix. Heat the remaining 3 tablespoons of oil, again over medium-high.
Add the egg and toss for about 30 seconds so it starts to cook. Then add the rice and continue to stir fry until the rice is heated through and the egg is cooked. Toss with the vegetables you’ve set aside, and any other pre-cooked additions. Stir in the soy sauce and taste. Add a little more if needed.
Top with sliced green onions.

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