Vegetable Fried Rice

• 1 medium onion or 1 bunch of scallions, chopped
• 2 TBSP olive oil
• 1 TBSP minced garlic
• 1 tsp. minced fresh ginger (or 1/2 tsp. dry ginger)
• 1 c. mixed frozen vegetables (I used a mix of carrots, peas, corn, and lima beans, because that’s what I had–I would have preferred it without the limas, and maybe some Chinese vegetables instead, like sugar peas and water chestnuts. You can also use fresh produce if you like–carrots, cabbage, bell peppers, mushrooms, sugar peas, broccoli, water chestnuts, baby corn, etc.–chop it small, and add cooking time to allow the veggies to soften.)
• 3 c. cooked rice (I used brown; white works just as well; jasmine will take the flavor in a different direction.)
• 4 TBSP soy sauce
• 2 tsp. sesame oil
• 2 eggs, scrambled separately in cooking spray
• Optional: 1/2 c. unsalted peanuts
• Optional: 1/4 c. chopped cilantro
• Optional: meat ingredient, like beef, chicken cubes, shrimp, scallops, pork, etc.–cook the meat first, and add it to the mixture.

In a large skillet, heat olive oil; add garlic and onions and ginger, and sautée until translucent. Add vegetables and continue to stir until vegetables are thawed (or cooked, if fresh. Note that if you have a variety of fresh veggies, you’ll want to add them in sequence from hardest to softest, so as to let things like carrots cook, while keeping things like bell peppers from overcooking.)

Add rice, and continue to stir until rice is well heated and mixed with veggies. Splash in soy and sesame oil. If you are using meat, add it now. Likewise, add peanuts now. If you are using cilantro, add that just before you take the skillet off the heat. Serve immediately.