Easy Lunch Recipe: Egg Rice Is What You Need When Feeling Lazy!

Ingredients

• 4 divided large eggs
• 2 tbsp olive oil or canola
• 1 cup chopped onion
• 1 cup frozen mixed vegetables (thawed)
• 3 stalks of green onions
• 4 cups cooked brown jasmine rice
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil

Step

1. Step 1:

   Break 3 eggs into a small bowl and beat them together.

2. Step 2:

   Keep the last egg separate.

3. Step 3:

   Heat a large pan or a wok.

4. Step 4:

   Once the pan is hot, add the 3 beaten eggs and scramble them for about a minute.

5. Step 5:

   Transfer the eggs to a dish and turn off the heat.

6. Step 6:

   Wipe off the pan or wok with a kitchen towel.

7. Step 7:

   Drizzle the remaining 1 1/2 tablespoons of oil in the pan or wok over medium-high heat.

8. Step 8:

   Add the onions and cook them for about 2 minutes, stirring constantly.

9. Step 9:

   Add the mixed vegetables and green onion leaves and cook for another minute.

10. Step 10:

    I like to save some of the scallions (the dark green part) for garnish.

11. Step 11:

    Add the cooked rice into the pan or wok and cook for a few minutes, until the rice is heated through.

12. Step 12:

    If you have large clumps of rice, break them apart with the back of your spatula.

13. Step 13:

    Pour the single beaten egg over the rice and stir to coat the rice with the egg.

14. Step 14:

    Cook for another minute.

15. Step 15:

    Add the soy sauce and sesame oil (if using) and stir to distribute the sauces.

16. Step 16:

    Add the 3 scrambled eggs and stir to mix again. Serve immediately.