BETTER THAN TAKE-OUT FRIED RICE

Prepare the Ingredients:
Cook the rice according to package instructions and chill it in the refrigerator until cold. Alternatively, you can use leftover rice.
Dice the vegetables and protein into bite-sized pieces.
Beat the eggs in a bowl and season with salt and pepper.
Mince the garlic and slice the green onions for garnish.
Cook the Ingredients:
Heat a wok or large skillet over medium-high heat and add a tablespoon of cooking oil.
Add the beaten eggs to the pan and scramble them until cooked through. Remove them from the pan and set aside.
Add another tablespoon of oil to the pan and add the diced vegetables. Stir-fry until they are tender-crisp, then remove them from the pan and set aside.
Add the diced protein to the pan and cook until browned and cooked through. Remove from the pan and set aside.
Stir-Fry the Rice:
Add a little more oil to the pan if needed, then add the minced garlic and cook until fragrant.
Add the chilled cooked rice to the pan, breaking up any clumps with a spatula.
Stir-fry the rice for a few minutes, allowing it to heat through and develop a slightly crispy texture.
Combine and Season:
Return the cooked eggs, vegetables, and protein to the pan with the rice.
Drizzle soy sauce over the rice and toss everything together until well combined.
Taste and adjust the seasoning with salt, pepper, or additional soy sauce as needed.
Serve: