Riso fritto con verdure e uova

Ingredienti

• 6 cups leftover cooked rice
• 6 large eggs, (beaten)
• 2 tablespoons butter, (divided)
• 1 tablespoon avocado oil ((or olive oil))
• 1 medium onion, (thinly sliced)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cloves garlic, (minced)
• 1 tablespoon fresh ginger, (grated)
• 2 cups frozen mixed vegetables
• 1/4 cup chopped fresh parsley
• 1/4 cup green onions, (sliced)
• 2 teaspoons toasted sesame seeds

Preparazione

1. 1

   In a large skillet over medium heat, add half of the butter and let it melt, while swirling it around the pan to coat.

2. 2

   Next, pour in the beaten eggs. Use a spatula to slowly stir the eggs until they are fully cooked and scrambled. Remove the eggs from the skillet to a plate and set aside.

3. 3

   Add the rest of the butter, avocado oil, and onion to the skillet - still over medium heat. Season with salt and pepper.

4. 4

   Fry the onions until well browned.

5. 5

   Add the garlic and ginger. Stir into the onions and cook for 2-3 minutes.

6. 6

   Transfer the frozen veggies to the skillet and stir. Cook for 3-5 minutes or until the veggies are fully reheated through.

7. 7

   Next, add the cooked rice. Stir and toss to incorporate into the onion mixture until well incorporated. Cook for 3 minutes.

8. 8

   Lastly, add the scrambled eggs, parsley, half of the green onions, and half of the sesame seeds. Toss and heat through for 2 minutes.

9. 9

   Transfer the rice to a serving platter. Garnish with the remaining green onions and sesame seeds and serve!