A very economical and quick meal, particularly when you use cooked rice leftover from another meal. Get creative and use any veggies you have on hand rather than just sticking to the ones listed in the recipe. This is a very versatile dish.
4 cups cooled cooked rice
2 Tbsp sesame oil (or vegetable oil)
2 Tbsp vegetable oil
1 carrot, shredded
1/4 cup finely chopped onion
2 cloves garlic, chopped
1/2 cup scrambled eggs (You can substitute the eggs for any other leftover meat or poultry.)
1/4 cup soy sauce
Heat oil in a large heavy skillet over medium heat until hot. Add carrot and onion; cook, stirring frequently, until onion is soft and starting to get browned bits. Add garlic and eggs, stirring well and breaking up the eggs into very small pieces. Immediately add rice, stirring well to coat with oil. At this point, you can also add any other vegetables or leftover cooked meat that you’d like to use. Cook over medium-high heat without stirring about 3-4 minutes so that some of the rice gets browned bits. Drizzle soy sauce evenly over rice in pan; stir well. Cook for a few more minutes. Serve with additional soy sauce on the side, if desired.