Vegetable Fried Rice with Egg and Potatoes

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

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

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

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

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

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

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