Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, finely diced
• 1 cup sliced mushrooms
• 1 cup frozen peas and carrots
• 1 garlic clove, minced
• 2 large eggs, beaten
• 3 cups cooked rice (leftover rice is best)
• 2 tbsp soy sauce
• 2 tsp sriracha sauce (optional)
• 2 green onions, chopped

Preparation

In a large wok or skillet, heat oil over high heat. Add onion and mushrooms cook, stirring frequently, for 3 to 4 minutes. Add garlic and cook for another 30 seconds. Add peas and carrots and cook for 2 or 3 minutes until they begin to soften. Push veggies over to one side of the pan and on the other side of the pan add beaten eggs. Stir eggs constantly until they’re cooked through. Combine the veggies and eggs and stir in the cooked rice. Add the soy sauce and sriracha sauce. Garnish with sliced green onions.
Serve immediately over rice or noodles or store in the refrigerator for up to 3 days.