This is my go to when I have shabbos leftovers that need a makeover or when I am in a bit of a dinner slump. If you have a less spicy palate use less chili oil or just leave it out and use canola oil or sesame oil instead. Or, you can just add a little bit of cayenne pepper instead. I typical add in leftover shabbos cutlets, but when I want to keep it vegetarian I use a soy protein instead.
2 cup rice (Jasmine or Basmati)
2 eggs (lightly beaten)
2 Tbsp chili oil
1 cup frozen mixed vegetable
6 scallions, chopped.
Bring rice and 4 cups of water to a boil in a sauce pan. Reduce heat to low, cover, and simmer 20 minutes or until rice is tender. (or, cook rice as you usaly would)
Coat a nonstick skillet with cooking spray; heat over a medium heat. Pour in eggs, cook 4 minutes, or until firm. Remove eggs, and coarsely chop.
Heat chili oil in same skillet over medium heat. Add rice, eggs and frozen vegetables, and season with salt and black pepper, if desired. Cook 15 minutes, or until browned and beginning to crisp, stirring often.Stir in green onions, and cook 2 minutes or more.