- 1 tablespoon vegetable oil
- 1/2 cup leftover white or brown rice
- 1/2 cup frozen peas and carrots, thawed
- 1 large egg, beaten
In a small skillet, heat the oil over high heat. Add the rice and cook until golden, about 4 minutes. Add the peas and carrots and toss to combine. Scoot the rice-vegetable mixture off to the side; add the egg to the pan and cook, stirring, until set, then mix into the rice. Transfer to a bowl and let cool.