Pork and vegetable fried rice

2 cups white rice (day old)
4 eggs, scrambled
2 garlic cloves, minced
1 tbsp fresh ginger, minced
1 yellow onion, chopped
1 cup frozen mixed vegetables (you can also use any other diced/shredded vegetables like carrots, spinach, asparagus, mushrooms, edamame, etc.)
1/2 cup fresh basil leaves, roughly chopped
2 tbsp toasted sesame oil
Protein options: 1 lb lean cooked ground pork or leftovers like steak or chicken work well.
For garnish: 1/2 tbsp sesame seeds, chopped scallions

Cook rice according to directions.
In a small bowl, whisk together eggs.
In a large pan, heat olive oil on medium to high heat. If using ground pork, saute for 4-5 minutes or until golden brown. Drain and remove from pan into a large mixing bowl. Add eggs to the same pan and scramble. Transfer to the large mixing bowl.
In the same pan, saute garlic, ginger, and onion until fragrant and translucent, about 3-4 minutes. Add frozen vegetables and 1 tbsp water and cook for another 5 minutes. Transfer all the ingredients from the mixing bowl to the pan, along with soy sauce and basil. Stir over low heat until combined and warm.
Remove pan from heat and drizzle sesame oil over the top. Garnish with sesame seeds and chopped scallions.

This recipe is meal prep and freezer friendly. Freeze for up to 3 months.

To reheat, microwave for 2-3 minutes on medium power.

Fried rice is a great way to incorporate a lot of vegetables with flavor.

Eggs are a rich source of protein and essential fats. They also contain B vitamins, folate, selenium, zinc, and iodine.

Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect

Rice cooker.

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