Budget-Friendly Veggie & Egg Fried Rice Bowl

• 3 cups cooked rice (preferably day-old and chilled)
• 3 large eggs
• 2 tablespoons vegetable oil
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (adjust to taste)
• 2 green onions, thinly sliced
• Optional: 1/2 teaspoon chili flakes or hot sauce for heat
• Optional garnish: toasted sesame seeds or fresh cilantro

Instructions

1. Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat.
2. Beat the eggs in a bowl and pour into the hot skillet. Quickly scramble them until just set, then remove the eggs to a plate and set aside.
3. Add the remaining tablespoon of vegetable oil to the skillet. Sauté the diced onion and minced garlic until fragrant and translucent, about 2-3 minutes.
4. Add the frozen mixed vegetables to the skillet and cook for 4-5 minutes until tender, stirring occasionally.
5. Add the chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes to heat through and slightly crisp the rice.
6. Return the scrambled eggs to the skillet and mix thoroughly with the rice and vegetables.
7. Pour in the soy sauce, sesame oil, ground black pepper, and salt. Stir well to evenly distribute the flavors. Taste and adjust seasoning as needed. Add chili flakes or hot sauce for a spicy kick, if desired.
8. Remove from heat and stir in the thinly sliced green onions.
9. Serve hot, garnished with toasted sesame seeds or fresh cilantro if using.

Chef tips

• Use day-old rice or cold leftover rice for best texture; freshly cooked rice can get mushy.
• Feel free to swap frozen mixed veggies for fresh produce like bell peppers, zucchini, or broccoli based on what's affordable or on hand.
• For added protein, substitute eggs with cooked shredded chicken or canned chickpeas.
• To keep it vegetarian but add flavor, use mushroom soy sauce or tamari instead of regular soy sauce.
• If you lack sesame oil, use an extra teaspoon of vegetable oil and add a few drops of toasted sesame seeds as garnish.