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Use packaged cut-up vegetables for stir-fry to make this fried rice a snap. Or use leftover cooked vegetables, stir frying just until heated through.
2 tablespoons oil, divided
1/2 cup chopped onion
1 cup cut-up vegetables for stir-fry
2 cups cooked rice
4 teaspoons McCormick® Perfect Pinch® Asian Seasoning
1 tablespoon soy sauce
1 egg, lightly beaten
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and vegetables; stir fry 3 minutes or until tender.
Stir in rice, Seasoning and soy sauce; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.
(Amount per serving)