1/4 cup soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
2 teaspoon sriracha, or to taste
1/4 teaspoon toasted
2 eggs, beaten
3 scallions, thinly sliced, divided
1-inch piece ginger, peeled and minced
3 cloves garlic, minced
2 cups cooked long grain white rice or brown rice, chilled
2 cups frozen stir fry
Salt and pepper
In a bowl, whisk together ingredients until combined.
Heat 1/4 cup oil in a large skillet or wok until hot but not smoking.
Add eggs and cook just until set.
Remove and transfer to a bowl.
Add more oil to pan if dry, then add ginger, garlic, and 2/3 of scallions.
Cook 30 seconds and add rice, tossing to break it up and coat with oil.
Add vegetables and cook until warmed through, about 1 minute. Make a well in the center of the pan and add sauce mixture. Cook, stirring to coat rice with sauce. Season with salt and pepper and garnish with remaining sliced scallions.