Spring Veggie Fried Rice with Quick-Pickled Radish

For the Quick-Picked Radish:

1. Add hot water, salt, and sugar in a small bowl and mix to dissolve. Mix in the rice vinegar and sliced radish. Toss to combine. Let sit, tossing occasionally for at least 15 minutes.
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For the Fried Rice:

1. Open Bibigo Cooked Sticky White Rice according to package directions and microwave for 45 seconds. Using chopsticks, gently break up the clumped rice into a separate bowl and set aside.
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2. Heat oil in a large nonstick skillet or wok over medium heat. Add scallions and cook for 1 minute, stirring continuously. Add garlic and cook until fragrant, about 30 seconds.
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3. Add the remaining veggies and season with a pinch of salt and pepper. Cook until slightly softened, about 3 to 4 minutes.
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4. Add the rice, soy sauce, and oyster sauce. Toss to coat evenly and stir-fry for 3 to 4 minutes.
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5. Push the fried rice to one side of the skillet. Melt the butter to the other side; add the beaten egg and scramble. Combine with the fried rice.
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6. Add sesame oil, season with salt if needed, and stir to combine.
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To Serve:

1. Transfer to a bowl and garnish with sesame seeds if desired. Serve with pickled radish.
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