This super satisfying and EASY FRIED RICE is a simple staple around here 🍳🥕🍚🥦

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This super satisfying and EASY FRIED RICE is a simple staple around here 🍳🥕🍚🥦! It comes together real quick and everyone loves it! Best use of “days old” rice sitting lonely in the depths of your fridge and it also helps you clear out & use up any sad-looking veggies. It’s a great savory weekend brunch of champs, too. Much like savory oatmeal and polenta- it is the perfect place to house a crispy egg. Grab the recipe deets below and get cooking👇🏼👇🏼
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Ingredients 🌟🌟🌟🌟🌟
2 tablespoons of extra virgin olive oil
1 heaping tablespoon of spicy sesame oil
1 cup of chopped white onions
1 cup of chopped shiitake (or any) mushrooms
1/2 cup sliced red pepper
Either: 1 cup of frozen peas and carrots or 1 bag of stir-fry veg like broccoli etc🥦🥕
3 tbsp of tamari (gluten-free soy sauce)
2-3 cloves of garlic, finely minced
1-2 eggs; cook lightly as if you’re making an omelette and then cut into fine shreds
4 cups of cold, but cooked rice🍚 *never freshly cooked, or the texture will be mushy. I use 2-3 day old rice
handful of fresh, chopped chives
1 crispy egg, sunny side up-to be added later

Instructions 🌟🌟🌟🌟🌟
Heat 2 tablespoons of olive oil in a skillet or wok over med-high heat. Add the onion, garlic, mushrooms, and red bell peppers and sauté for ~3 minutes. Add any other vegetables (peas, carrots, snap peas etc) and sauté for another 3 mins. Finally, add the tamari or soy sauce, the shredded egg, the sesame oil, and the cold cooked rice and sauté + stir for 2-3 mins. Garnish with fresh chives, pineapple, crispy grilled tofu and a lil’ sriracha drizzle! 🌶 If you add the crispy egg at the end, a runny yolk is a bonus.#vegetarianfood #saladlovers💚 #egg🍳 #rice🍚

Hope you’re having a great night, friends!👋🏻✨