Ingredients

1 cup leftover rice

1 cup frozen vegetables

1 tbsp Tamari

1/2 tsp Penzeys Chinese Five Spice Powder

1/2 tsp Ginger Powder

1/2 tsp Garlic Powder

1/2 tsp Toasted Sesame Oil

1 fried egg, optional

1 Thai Bird chili, diced, optional

Method

Over med flame in a cast iron skillet, heat the toasted sesame oil until just shimmering. Add to the oil the five spice, ginger, and garlic powder and toast until just fragrant, about 15 seconds. Stir in the frozen vegetables and Tamari sauce and continue to cook until the vegetables are tender. Add the leftover rice and stir until well combined with the veggies and sauce. Cook until the rice has warmed through. Turn off the flame, taste, and season the fried rice. Transfer to a bowl and top with the fried egg and Thai Bird chili, if using. Serve immediately.