Ingredients
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1 cup jasmine rice, uncooked
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3 garlic cloves, chopped (or 1 tsp of garlic powder)
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1 small onion, chopped
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2 -3 tablespoons vegetable oil (enough to saute the onion or garlic and then to coat the rice)
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1 dash sesame chili oil
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2 cups water
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1 cup frozen mixed vegetables
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2 eggs, scrambled and chopped (no other ingredient in the scrambled eggs)
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salt & pepper
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2 teaspoons soy sauce
Instructions
- In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
- Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
- Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
- After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
- Sprinkle salt and pepper to taste.
- Stir in soy sauce (optional) for asian flair!
- Enjoy!
- NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.