Vegetable Fried Rice with Egg and Potatoes

1Heat sesame oil (1 tablespoon) in a large skillet or wok over medium heat.

2Add the diced potatoes and cook until they are golden brown and tender, about 8-10 minutes. Stir occasionally to prevent sticking.

3Add the minced garlic (1 teaspoon) and diced carrots to the skillet, cooking for an additional 3-4 minutes until the carrots are slightly softened.

4Stir in the shredded cabbage (1 cup) and cook for another 2-3 minutes until it wilts down.

5Push the vegetables to one side of the skillet and crack the eggs (2) into the empty space. Scramble the eggs (2) until fully cooked, then mix them with the vegetables.

6Add the cooked rice (2 cups) to the skillet, breaking up any clumps. Pour the soy sauce (2 tablespoons) over the rice and mix everything together until well combined.

7Season with salt and pepper to taste, and stir in the chopped green onions (2) just before serving.