Ingredients

• 3 cups of cooked Riceland Long Grain White Rice (day-old works best)
• 1 tbsp Riceland Rice Bran Oil
• 2 eggs, beaten
• 1 cup frozen mixed vegetables
• 2 tbsp soy sauce

Instructions

• Heat oil in a large skillet or wok.
• Scramble the eggs and remove from the pan.
• Add vegetables and cook for 2 to 3 minutes.
• Add rice and stir-fry for 4 to 5 minutes.
• Stir in soy sauce and eggs.
• Cook another minute and serve.

‍