• 2 cups cooked and cooled rice (preferably day-old)
• 1 tbsp ghee or neutral oil
• ½ cup chopped green onions (white and green parts separated)
• ½ cup diced carrots
• ½ cup peas (fresh or frozen)
• ½ cup finely chopped green beans
• ½ cup finely chopped cooked chicken (grilled, roasted, or leftover)
• 1 clove garlic, minced
• ½ tsp garam masala (Sacramento Spice blend)
• ¼ tsp turmeric (optional, for color)
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• 1 egg, scrambled (optional)

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add the white parts of the green onions and sauté for 30 seconds.
2. Add carrots, green beans, and peas, cooking for another 3–4 minutes until slightly tender. Stir in garlic and cook for 30 seconds.
3. Add the chopped cooked chicken and stir for 1–2 minutes to warm it through.
4. Sprinkle in garam masala and turmeric, stirring to coat the veggies and chicken.
5. Add the rice and mix well, ensuring the spices are evenly distributed.
6. Season with salt and black pepper. Stir and let everything heat through.
7. If using an egg, push the rice to one side of the pan and scramble the egg on the other. Once cooked, mix it into the rice.
8. Garnish with the green parts of the green onions and serve warm.