I had some brown rice leftover from dinner last night so I whipped this up as our dinner for tonight. Fried rice is always best with day old rice, so anytime I have leftover rice from dinner the night before I turn it into fried rice for lunch or dinner that day. Any leftover meat would also be great in here, whether it be shrimp, chicken, pork, or beef.
-3 Tbsp vegetable oil
-2 cups day old cooked rice
-1 small bag frozen peas, corn and carrots mix
-2 scallions, sliced
-4 cloves garlic, minced
-6 eggs, beaten
-6 Tbsp soy sauce
-2 Tbsp sugar
-2 tsp sriracha sauce
-1/2 tsp. ground ginger
Cook frozen vegetables in microwave or on stain according to package directions and drain.
Grease large stir fry pan with 1 Tbsp oil. Beat eggs in a separate bowl. Pour egg mixture into pan and cook over medium low heat, moving the eggs around with a spoon as they cook. Cook until they reach a soft scramble then remove eggs from pan and set to the side.
Heat remaining 2 Tbsp oil in the pan over medium high heat and add rice. Let the rice cook for 2 minutes in the pan, then stir and let sit another 2 minutes. Stir in scallions and garlic, cook until fragrant, about 30 seconds. Stir in cooked, drained vegetables. Whisk together soy sauce, sugar, sriracha and ginger. Pour soy mixture over rice, stirring to combine. Once mixture is well combined and heated through stir eggs into the rice/ veggie mixture, remove from heat and serve.