1 14 oz bag of frozen vegetables (Asian Blend if available)
2 cups of cooked rice (old left overs are perfect…not too old, tho ;-)
1 tablespoon of dark soy sauce (or Teriyaki or any other stir fry sauce)
1 tablespoon of hot sauce (more if you like it to be spicy)
1 medium sized onion sliced thinly
2-3 tablespoons of minced garlic
2-3 tablespoons of oil
salt to taste
The fried rice must be cooked continuously on high heat so keep all the ingredients handy.
Empty out the frozen vegetables from the bag and thaw it - I wash it in warm water and leave it to drip for a few minutes.
Heat the oil first, add garlic and onion and stir it for a minute. Add the thawed vegetables and keep tossing it till its all mixed thoroughly for a minute or two.
Add all the seasonings at once and mix it up. Add more hot sauce for spice (obviously) and soy sauce for darker colour.
If you like your vegetables to be roasted a bit then pause in your stirring occassionally, cook continously like this for 5 minutes.
Make a hole in the middle and drop the cooked rice in. Mix it up nicely and cook for a minute and turn the heat off.
Serve the fried rice immediately.
If you like to jazz this up a bit, slice up some tofu (extra firm) into thin rectangles and roast it separately in a pan with 1 tablespoon of oil. Make sure it browns uniformly on all sides. This should take just about as long as it takes to make the fried rice. Add it last to the fried rice.