Melt the butter in a medium-sized pan over medium heat. Add the chopped onions to the pan and cook, stirring occasionally for 2 minutes.
Add the minced garlic to the pan and cook, stirring occasionally for 1 minute.
Add the cooked rice to the pan and cook, stirring for 30 seconds. Push the rice, onions, and garlic to the sides of the pan.
Add the egg to the center of the pan and cook the egg until scrambled. When the egg is almost completely cooked mix it in with the rice/onion mixture.
Add the peas and the corn to the pan and cook, stirring for 1 minute.
Stir in the soy sauce and taste. Add salt and pepper, if necessary.
Notes
Stocking up on Frozen Vegetables: It's a smart idea to have frozen veggies on hand for those who cook for one or two. They offer both convenience and longevity, allowing you to take out only what you need and store the rest without spoilage worries.
Fresh Vegetable Options: If you're more of a fresh produce fan, you're in luck. You can easily replace frozen vegetables with fresh ones. Broccoli florets and finely diced carrots are stellar choices.
Versatility is Key: The best part about this fried rice recipe is its adaptability. Whether you're a fan of chicken, partial to shrimp, or leaning towards tofu, this dish is customizable. Feel free to add your choice of cooked protein to make it your own.