Ingredients
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 stalks scallions/green onions, chopped
1/2 tablespoon grated fresh ginger
2 cloves garlic, minced
2 cups cooked rice
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sweet Peas, drained
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 stalks scallions/green onions, chopped
1/2 tablespoon grated fresh ginger
2 cloves garlic, minced
2 cups cooked rice
1 can (15 oz.) Libby's Mixed Vegetables, drained
1 can (15 oz.) Libby's Sweet Peas, drained
3 tablespoons soy sauce
2 tablespoons sesame oil
Instructions
1. Heat 1 tablespoon vegetable oil in skillet over medium-high. Pour egg into pan and swirl to cover bottom. Cook until set, like a thin pancake. Remove and cool on plate. Cut up egg into pieces.
2. Wipe pan and add remaining vegetable oil. Add scallions, ginger and garlic; cook 2 minutes. Add rice, mixed vegetables, peas, soy sauce, and sesame oil; mix well and cook 2 minutes. Mix in egg and serve.
1. Heat 1 tablespoon vegetable oil in skillet over medium-high. Pour egg into pan and swirl to cover bottom. Cook until set, like a thin pancake. Remove and cool on plate. Cut up egg into pieces.
2. Wipe pan and add remaining vegetable oil. Add scallions, ginger and garlic; cook 2 minutes. Add rice, mixed vegetables, peas, soy sauce, and sesame oil; mix well and cook 2 minutes. Mix in egg and serve.
