This fried rice recipe is a great way to use up leftover rice and vegetables. In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add 1/2 cup chopped onion and cook for 2-3 minutes, or until softened. Add 1 cup of cooked rice and stir to coat in the oil. Add 1 cup of chopped vegetables, such as carrots, peas, and bell peppers, and cook for 2-3 minutes, or until tender. Push the rice and vegetables to the side of the pan and crack 2 eggs into the empty space. Scramble the eggs until cooked, then stir into the rice and vegetables. Add 2 tablespoons of soy sauce and stir to combine. Serve hot.
