Prepare rice according to the instructions on the packaging. Let chill in the fridge for at least 1 hour or until cold. For best results, make rice the morning of or the day before preparing the dish. If not using frozen veggies, chop all vegetables into finely chopped pieces and place them in a small bowl.

Leave butter on the counter to soften. If you don’t have time, soften it in the microwave in short intervals. Mash the butter with a fork until very soft. Add soy sauce and gently mix. It won’t entirely mix together and that’s OK.

Heat a splash of oil in a large skillet or wok over medium heat. Add whisked egg and scramble. Use the tip of a spatula to break the egg into small chunks. Remove from the pan and place on a small plate.

Add all veggies to the pan with another small splash of oil and cook until warmed through and tender, about 4 minutes. Season with a pinch of salt and pepper. Remove from the pan and place on the same plate with the egg.

Add another splash of oil along with the cooked rice. Fry the rice, tossing every 30 seconds, to warm through and slightly brown. Be sure to manage the heat to prevent burning. Cook for 4-5 minutes until nice and hot. Drizzle the butter/soy sauce over the rice and toss to fully coat. It’s ready when there are no more white grains of rice.