Ingredients
Scale
- 1 tablespoon chili oil
- 1 tablespoon black bean sauce
- 2 teaspoons soy sauce
- 2 tablespoons peanut oil (or vegetable oil)
- 4 eggs , beaten
- 3 cloves garlic , minced
- 2 cups frozen mixed vegetables
- 3 cups cooked white rice refrigerated medium grain rice works best
- 4 green onions , sliced
- 1/4 teaspoon salt (or to taste)
Instructions
- In a small bowl, combine the chili oil, black bean sauce, and soy sauce; stir to mix well.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the beaten eggs and cook until the bottom is set, then scramble until just done. Set aside on a plate.
- Add the remaining oil to the skillet and stir in the minced garlic, cooking briefly to release its aroma.
- Add the frozen mixed vegetables and stir until thawed and the liquid has evaporated.
- Incorporate the cooked rice, stirring and cooking until warmed through and slightly toasted, about 2-3 minutes.
- Pour the chili oil mixture over the rice, stirring occasionally for about 2 minutes until evenly coated.
- Return the scrambled eggs to the skillet, add the sliced green onions, and sprinkle with salt. Stir everything together for 1-2 minutes, adjusting seasoning with more salt if needed.
- Transfer to a plate and serve hot, suitable as a main dish or a side.
Notes
For better texture, use chilled rice that has been refrigerated; it helps prevent clumping.
Feel free to customize with your favorite vegetables or protein like tofu or chicken for added nutrition.
For a spicier kick, consider adding diced chili peppers or a dash of hot sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.