Veggie Fried Rice

Sauce:

1/4 cup soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

2 teaspoon sriracha, or to taste

1/4 teaspoon toasted 

sesame oil

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 

vegetables, thawed

Salt and pepper

Vegetable oil

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.