2 to 3 cups leftover rice
½ cup onions, diced
1 clove garlic, minced
1 cup frozen mixed vegetables
2 – 3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
Heat oil in a large skillet (or wok) over medium-high heat. Add onions and garlic. Cook for a few minutes until onions are softened.
Next, stir in rice.
Next, stir in vegetables and add in soy sauce and oyster sauce.
Add in one egg at a time and stir. Allow egg to lightly scramble.
Continue stirring until eggs are completed cooked.
This recipe brought to you by Sophie in the Kitchen