Vegetables-Egg Fried Rice

Fried rice is a dish that Asian people love. It is also a dish that clears out leftover cooked rice and other vegetables that are still in the fridge and need to go. It may not sound good, but trust me, fried rice is always fantastic to eat. Egg is a vital protein ingredient to add with the rice.  I can name this dish as a heart-friendly, age-defying dish because Asian people do look younger than their actual age, perhaps because we are eating rice every meal. 

Ingredients:

3 cups cooked rice (I prefer day-old)

3 eggs, beaten

2 green onions

1 garlic clove, minced

3 tbs peanut oil

1 ½ cups total of following diced vegetables: carrots, peas, corn, green beans

2 button mushrooms, sliced

Handful of bean sprouts

Seasonings:

1 tsp salt

1 tbs soy sauce

1 tsp sugar

1/8 tsp black pepper

Directions:

Bring a pot of water to boil to blanch the carrots, peas, green beans, and corn for one minute. Drain.

Heat 2 tbs of oil in a wok. Then stir-fry eggs until cooked.

 Stir in green onions and sliced garlic. Fry until fragrant. Add mushrooms and cook for 1 minute. 

Add another tablespoon of oil. Then stir in rice and blanched vegetables. Stir and cook. Add seasonings and adjust to your liking. Mix well.

Add bean sprouts. Stir to combine. Sprinkle with chopped cilantro and serve.