Emme Perencevich
Ingredients:
1 cup fresh or frozen mixed vegetables
3 tablespoons neutral oil (corn or peanut)
1 tbsp minced garlic
3 to 4 cups cooked white or brown rice
6 eggs, scrambled
¼ cup of stock or white wine
2 tbsp soy sauce
1 tbsp dark sesame
Salt and pepper to taste
¼ cup minced scallion or fresh cilantro
Directions:
Put 1 tbs of oil on skillet over high heat.
Add onion and stir until nicely browned.
Add mixed vegtables and cook for about a minute.
Put the remaining oil in the skillet.
Add the garlic and the ginger, then almost immediately add the rice.
Add the eggs and the stock and stir for about a minute.
Add the soy sauce and sesame oil.
Add salt and pepper to taste.