Vegetable Fried Rice

• 1 cup jasmine rice, uncooked
• 3 garlic cloves, chopped (or 1 tsp of garlic powder)
• 1 small onion, chopped
• 2 -3 tablespoons vegetable oil (enough to saute the onion or garlic and then to coat the rice)
• 1 dash sesame chili oil
• 2 cups water
• 1 cup frozen mixed vegetables
• 2 eggs, scrambled and chopped (no other ingredient in the scrambled eggs)
• salt & pepper
• 2 teaspoons soy sauce (optional)

1. In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned.
2. Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat.
3. Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes.
4. After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs.
5. Sprinkle salt and pepper to taste.
6. Stir in soy sauce (optional) for asian flair!
7. Enjoy!
8. NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.

jasmine rice, garlic, onion, vegetable oil, sesame chili oil, water, vegetables, eggs, salt, soy sauce

Taken from www.food.com/recipe/vegetable-fried-rice-242833 (may not work)