Teriyaki Vegetable Egg Rice

4 servings · Prep 10 min · Total 45 min

Ingredients

• 800 g frozen peas, carrots, corn, and string beans
• 1 cup rice (uncooked)
• 3 eggs, beaten
• 2–3 tbsp teriyaki sauce
• 1 tbsp soy sauce
• ¾–1 tsp sweet paprika
• 1–2 tbsp oil
• 1 tsp butter, optional
• ½–1 tsp sesame oil, optional

Steps

1. Cook the rice.About 20–25 minutes, included in the total time. Prep the rest while it cooks.
2. Heat the oil in a large pan and fry the frozen vegetables until tender and starting to brown.Keep frying until most excess water has evaporated.
3. Add the paprika and mix well.
4. Pour in the beaten eggs and stir until cooked.
5. Add the cooked rice and fry everything together for 2–3 minutes.
6. Add the teriyaki and soy sauce and mix thoroughly.Taste and add a little more if needed.
7. Optional: stir in the butter and sesame oil just before serving.