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2 tablespoons vegetable oil
2 cups assorted cooked vegetables (such as any vegetable leftovers)
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked rice
Salt and pepper
1/2 cup coarsely chopped nuts (such as cashews or peanuts)
2 tablespoons chopped green onion
In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.
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