Burmese Fried Rice with Vegetables

Ingredients

• 4 cups Cooked Rice (day-old)
• 2 cups Mixed Vegetables (frozen)
• 1/2 Onion
• 2 cloves Garlic
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 Eggs (optional)
• 2 tbsp Green Onions

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 1 tablespoon of sesame oil and let it heat until shimmering, about 30 seconds.
2. 2Add the 1/2 onion, chopped into 1/2-inch pieces, and the 2 cloves of garlic, minced. Sauté for 1 to 2 minutes, until the onion is softened and the garlic is fragrant, being careful not to burn the garlic.
3. 3Add the 2 cups of mixed vegetables to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender-crisp. You want them to still have a slight bite.
4. 4If you are using the 2 eggs, push the vegetables to one side of the skillet. Crack the 2 eggs into the empty space and scramble them until cooked through, about 2 minutes. Then, mix the scrambled eggs with the vegetables.
5. 5Add the 4 cups of cooked rice (day-old is best) and the 2 tablespoons of soy sauce to the skillet. Stir everything together well, breaking up any clumps of rice. Continue to stir-fry for 3 to 5 minutes, until the rice is heated through and evenly coated with the soy sauce.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of green onions. Serve the Burmese fried rice hot.

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