Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, finely diced
• 1 garlic clove, minced
• 1 1/2 cups frozen mixed vegetables
• 1 cup shelled edamame
• 2 eggs, beaten
• 3 cups cooked rice (leftover is ideal)
• 2 tbsp soy sauce

Preparation

In a large wok or skillet, heat the oil over high heat. Add the onion, stirring frequently, for 3 to 4 minutes. Add the garlic and cook for another 30 seconds. Add the frozen vegetables and shelled edamame and cook for 2 to 3 minutes. Push the vegetable mixture over to one side of the pan and on the other side of the pan, add beaten eggs. Stir the eggs constantly until they’re set. Combine the vegetable mixture and eggs and stir in the cooked rice. Stir in the soy sauce and cook for an additional 2 minutes.