This is a fabulous meal to throw together in one of those nights where time is short and everyone is starving! I make a huge batch of rice at the beginning of the week and use it for soups, salads, black beans and rice in my kid’s lunch boxes, and the for the one of our favorite quickies: vegetable fried rice. Use whatever veggies you have in your frig ~ just modify the cooking time depending upon their size and texture.

Serves 4

¼ cup canola oil

2 garlic cloves, thinly sliced

2 teaspoons finely grated fresh ginger

1 cup finely diced peeled carrots (2 to3)

1 cup thinly sliced sugar snap peas (3-4 ounces)

6 to 7 scallions, trimmed, white and green parts thinly sliced

5 cups cold cooked rice

3 large eggs, lightly beaten

1 cup frozen peas

3 tablespoons soy sauce

Salt and freshly ground pepper

In a large skillet, heat the oil over medium high heat until shimmering. Add the garlic and ginger and sauté for 1 minute. Add the carrots, sugar snap peas, scallions and rice and sauté for 2 to 3 minutes, until the rice is hot.

Add the eggs and peas and cook, stirring continuously, just until the eggs are set. Add the soy sauce and season to taste with salt and pepper. Serve hot.