To cook Rice if you don't have Leftover cooked Rice
Rinse your rice well in water to get rid of excess starch and dirt. Strain.
1 cup Rice
Add water to the rice in a pan with salt and bring to a boil.
½ Teapsoon Salt, 2½ cup Water
Cook your rice for about 8 minutes, or until it's almost done, on a medium heat setting. It should be to the bite. The rice should not be soft and mushy.
Strain rice, fluff it and keep at the side.
Prepare Stir-Fry Sauce
In a small bowl, combine soy sauce, ketchup (or sriracha), vinegar and sugar to a smooth stir-fry sauce.
Heat oil in a wok or large skillet and directly add the vegetables in. Don't wait for the oil to get too hot to add the veggies, or else the frozen or thawed veggies will splutter.
2 Tablespoon Oil, 3 cups Mix of Frozen Vegetables
Keep on a medium heat setting and briefly stir cook veggies on all sides for a minute or two.
Stir in ginger and garlic. Stir cook everything.
1 Tablespoon Ginger + Garlic
Fluff the rice a bit again and add the rice over the veggies, and quickly pour the previously prepared homemade stir-fry sauce over the rice.
3½ cup Rice
Keep on a higher heat setting. Stir cook and mix the rice with two spatulas so that it all gets to cook through and fry for a few minutes.
When it looks done, take the pan from the heat and serve up your fried rice.
Video
Notes
The cooking of the rice was not included in the total time because I recommend using leftover cooked rice.
Boiling, or cooking rice in the rice cooker, takes about 8 minutes.
See post for ingredient recommendations.
Use a mix of frozen veggies of your choice. I used corn, peas, cauliflower, and carrots. You can add broccoli too and snap peas.