In a large skillet over high heat, heat the oil until shimmering. Add the rice and cook, stirring, breaking up any clumps. You want to “fry” each grain in the oil so that it’s its own separate entity, about five minutes.
Add the vegetables and cook, stirring for another 10 minutes, until the vegetables are hot.
In a small bowl combine the water, soy sauce, sesame oil, and sugar. Add this mixture to the pan. Cook, stirring for 1 more minute.
In the same bowl, beat the eggs. Push the rice mixture to the side of the pan and cook the eggs, stirring to scramble. Once scrambled, fold the eggs into the rice. Serve hot.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1/6 the recipe.To make as a freezer meal kit: Place the cold rice in a ziptop freezer bag. Combine the water, soy sauce, sesame oil, and sugar in a small ziptop bag. Place the two bags in a larger, labeled bag along with the bag of vegetables. Store in the freezer. When ready to serve, allow the sauce packet to thaw before assembling according to the recipe directions.
Recipe courtesy of Jessica Fisher, Good Cheap Eats