After reading Mark Bittman’s post on The New York Times “Fried Rice, Dressed Simply,” I’ve decided to share my own recipe, influenced by my mother’s own recipe.
Ingredients
Leftover rice (about 2 to 3 cups)
1/2 bag of Birds Eye® Baby Corn, Bean & Pea Mix – found in the freezer section of your grocer
1 cup of diced ham (optional)
4 cloves garlic
2 scallions chopped (save 2 teaspoons of the green part for garnish)
2 eggs
3 tablespoons oil
soy sauce, to taste
salt and pepper, to taste
Directions
1. Heat 1 tablespoon oil in a wok over high heat, or a large skillet over medium heat
2. Whisk the eggs, season with salt and pepper, then cook for about 2 minutes. Set aside.
3. Heat another 1 tablespoon of oil, cook the ham for about 3-5 minutes.
4. Add the garlic and scallions. Cook for 1 minute.
5. Add rice and frozen mixed vegetables and cook for 5 minutes.
6. Add the cooked eggs. Season the rice with soy sauce, as desired. Garnish with scallions.
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