FROZEN VEGETABLE FRIED RICE

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• 2 teaspoons oil (divided)
  Ingredient note

  Source: 2 teaspoons oil (divided)
• 2 each eggs (whisked together)
  Ingredient note

  Source: 2 eggs (whisked together)
• 2 each green onions (sliced, green and white parts)
  Ingredient note

  Source: 2 green onions (sliced, green and white parts)
• 3 cloves garlic (sliced)
  Ingredient note

  Source: 3 cloves garlic (sliced)
• 1 piece fresh ginger (optional)
  Ingredient note

  Source: 1 ” piece fresh ginger (optional)
• 2 cups frozen mixed veggie (peas, carrots, cauflower, peppers, broccoli, etc, slightly defrosted see notes)
  Ingredient note

  Source: 2-1/2 cups frozen mixed veggie (peas, carrots, cauflower, peppers, broccoli, etc, slightly defrosted see notes); upper source range endpoint used for shopping.
• 3 cups leftover cold rice
  Ingredient note

  Source: 3 cups leftover cold rice
• ¼ cup soy sauce/coconut aminos
  Ingredient note

  Source: ¼ cup soy sauce/coconut aminos
• 1 tablespoon rice vinegar
  Ingredient note

  Source: 1 tablespoon rice vinegar
• 1 teaspoon honey
  Ingredient note

  Source: 1 teaspoon honey
• 1 teaspoon toasted sesame oil
  Ingredient note

  Source: 1 teaspoon toasted sesame oil
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper (to taste)

1. Heat 1 teaspoon oil in large heavy skillet over medium high. Once hot, add eggs and cook a scramble until just set. Remove from pan, and set aside. Wipe pan clean if needed.
2. Add remaining oil and, add green onions, garlic and ginger. Cook until fragrant, about 1 minute. Add in slightly thawed frozen veggies and cook until tender, about 5 minutes.
3. If pan is dry add a bit more oil, and then crumble in leftover rice, breaking up any clumps with your fingers before adding. Cook until warmed through, about 3 minutes. Add back in scrambled eggs along with the coconut aminos, rice vinegar, honey and sesame oil and stir it all together. Taste and add in salt and pepper as desired.
4. Serve immediately with the reserved green parts of the scallions and any additional desired garnishes such as srirachi or sesame seeds.