Egg-Fried Rice with Vegetables

If using uncooked rice, rinse 1 cup of rice under cold water until water runs clear. Combine with 2 cups of water in a pot, bring to a boil, then reduce to low heat, cover, and cook for 18-20 minutes until tender. Let cool.

Heat 1 tablespoon of cooking oil in a pan over medium heat.

Add 1 cup of diced mixed vegetables to the pan and stir-fry for 2-3 minutes until tender.

Crack 2 eggs into the pan and scramble them quickly with the vegetables until fully cooked.

Add 3 cups of cooked rice to the pan and stir-fry it with the scrambled eggs and vegetables until well combined and heated through.

Season the egg-fried rice with 0.25 teaspoons of salt or to taste.

Transfer the egg-fried rice to a serving plate and serve hot.