0/5
(0 Votes)
Ingredients
- 1 tablespoon peanut or vegetable oil
- 1/2 cup Canadian bacon, small dice
- 2 medium garlic cloves, finely chopped
- 4 cups steamed long-grain white rice, cold
- 2 large eggs, beaten
- 1/2 cup frozen pea and carrot medley
- 1/2 cup frozen shelled edamame
- 3 medium scallions, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
Preparation
Step 1
Heat peanut or vegetable oil in a large, nonstick frying pan over medium heat. When it shimmers, tilt the pan to coat it evenly, add bacon, and cook until just browned, about 5 minutes.
Add garlic and cook until fragrant, about 10 to 20 seconds. Add rice and stir-fry, breaking up the rice and cooking until it’s heated through and coated with oil, about 3 to 5 minutes.
Evenly drizzle in beaten eggs and cook, stirring frequently, until rice is coated in egg and set, about 2 minutes.
Add frozen vegetables and cook until thawed and cooked through, about 3 minutes.
Add scallions, soy sauce, and sesame oil and cook until scallions just wilt, about 1 minute.