Leftover egg fried rice

Method

1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Scramble the eggs until just set, then move them to a plate.
2. Add the remaining oil, the onion and garlic, and cook for 1 minute. Add the frozen vegetables and cook until hot.
3. Add the rice, breaking up clumps, and stir-fry for 4 to 5 minutes until heated through.
4. Stir in the soy sauce, eggs and any leftover meat. Heat until everything is steaming hot.

Storing leftovers: Cool and refrigerate cooked rice quickly; eat within 3 to 4 days.

Check labels for allergens. Cooking times vary by stove and oven; use a food thermometer for meat and poultry. Recipes are general information, not nutrition advice.

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