1 tablespoon vegetable oil
2 cloves garlic, minced
1 small onion, diced
3 cups cooked jasmine rice (or rice of your choice)
2 eggs, lightly beaten
1 can (15 oz.) Libby's Peas & Carrots, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon black pepper
2 stalks scallions/green onions, chopped (for topping)
1. Heat vegetable oil in wok or large skillet over medium-high. Stir in garlic; cook 1 minute.
2. Add onion; cook 3 minutes until they become translucent and soft.
3. Stir in cooked rice. Once mixed, push all to one side of wok/skillet. Pour eggs into that free space. Scramble eggs gently, keeping it separate from rice, for 2-3 minutes until they are almost all cooked. Stir the somewhat undercooked eggs into rice until well combined.
6. Add in peas & carrots, corn, soy sauce, sesame oil, and pepper. Stir together until vegetables are warmed through and eggs are cooked. Serve warm topped with scallion/green onions.