I made this as the side to go with the crispy baked teriyaki chicken – it was much simpler than I expected. I was hesitant since I don’t like to make an involved side dish when I am making an involved main dish. And with coating the chicken and making the teriyaki sauce – I wanted a side that was simple.
So I planned ahead and made the rice in advance – which actually works out better for fried rice anyway. Then the use of frozen veggies added to the mix – makes this even simpler. It was a perfect simple side.
Ingredients
- 1 Tbsp. vegetable or canola oil
- 1 egg, beaten
- 2 stalks green onions, minced
- 3 cups leftover cooked rice
- 3/4 cup frozen vegetable mix (peas, carrots, beans, etc.), defrosted
- 1 Tbsp. soy sauce
- Few drops sesame oil
Directions
1. Preheat a nonstick wok over medium heat. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan and set aside.
2. Turn the heat to medium-high and add the 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.
3. Drizzle the soy sauce all over the rice, and toss again. Add the vegetables and eggs, and the sesame oil to the pan.
4. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Source: adapted from Annie’s Eats
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