15-min. Easy Vegetable Fried Rice

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• 2 cups cooked jasmine rice
  Ingredient note

  Source: 2 cups cooked jasmine rice
• 1 cup broccoli florets
  Ingredient note

  Source: 1 cup broccoli florets
• 1 cup frozen mixed vegetables (like peas, carrots, corn, green beans and/or lima beans)
  Ingredient note

  Source: 1 cup frozen mixed vegetables (like peas, carrots, corn, green beans and/or lima beans)
• 1 each green onion (finely chopped & divided into white and green parts)
  Ingredient note

  Source: 1 green onion (finely chopped & divided into white and green parts)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 2 each large eggs (beaten)
  Ingredient note

  Source: 2 large eggs (beaten)
• 2 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2 tablespoon vegetable oil (or any neutral oil)
• 1.5 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1.5 tablespoon regular soy sauce (or light soy sauce)
• 1/2 tablespoon dark soy sauce
  Ingredient note

  Source: 1/2 tablespoon dark soy sauce
• ½ tablespoon sesame oil
  Ingredient note

  Source: ½ tablespoon sesame oil
• ⅛ teaspoon white pepper (or black pepper)
  Ingredient note

  Source: ⅛ teaspoon white pepper (or black pepper)

1. Heat 1 tbsp (15 ml) vegetable oil in a large pan on medium-high heat. Fry scallion whites and garlic until fragrant, about 10 seconds.
2. Add broccoli florets and mixed vegetables and stir-fry for 1-2 minutes until vibrant in color. Move to the side of the pan.
3. Add remaining oil into empty space, followed by beaten eggs. Let the eggs set for 10 seconds before scrambling and break into chunks. Move to the side of the pan.
4. Add rice, regular soy sauce, dark soy sauce, sesame oil, and white pepper. Toss until rice is evenly coated in sauce and no sauce remains in the bottom of the pan. Add scallion greens and toss again. Serve and enjoy!