This was made while we were quarantined at home, with leftovers and frozen veggies. It is easy to substitute fresh vegetables if you wish, but this turned out really great and was easy to throw together for a quick lunch.
2 cups cooked short grain rice
1 cup frozen peas
2 cups frozen mixed vegetables
2 garlic cloves, minced
1 inch ginger, minced
2 tbsp soy sauce
1 tsp sesame oil
2 eggs, lightly whisked
1 – 2 cups cooked meat (we used leftover ribs)
Heat large wok or sauté pan and swirl oil into pan to heat. Add in meat and sauté for 3 – 4 minutes to crisp. Add in frozen vegetables for 5 minutes until heated through. Add ginger and garlic; cook another minute. Make a well in the middle of the pan and add in the whisked eggs. Let cook without moving the eggs around for 2 minutes.
Add in soy sauce, sesame oil and rice and mix well. Serve immediately.