Egg Fried Rice

INGREDIENTS:

2 cups of cooked rice (preferably day-old rice)
2 eggs
2 tablespoons of vegetable oil
1/2 cup of mixed vegetables (such as diced carrots, peas, and corn)
2 cloves of garlic, minced
2 tablespoons of soy sauce
Salt and pepper to taste
Optional garnishes: chopped green onions, sesame seeds

DIRECTIONS:

Heat a large skillet or wok over medium heat and add one tablespoon of vegetable oil.

Crack the eggs into the skillet and scramble them until they’re fully cooked. Once cooked, remove the scrambled eggs from the skillet and set them aside.

In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they’re tender-crisp.

Next, add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for another 2-3 minutes, allowing it to heat through …