Quick & Dirty Veggie Fried Rice

• •4 cup Day-old cooked white rice (cold, leftover is best)
• •2 tbsp Vegetable oil
• •1 piece Yellow onion (diced)
• •2 piece Carrots (peeled and finely diced)
• •3 clove Garlic (minced)
• •1 cup Frozen peas and corn mix
• •4 tbsp Soy sauce
• •1 tsp Sesame oil
• •0.5 tsp Sugar
• •0.3 tsp White pepper (or black pepper if unavailable)
• •3 stalk Green onions (sliced, for garnish)

Instructions

1. 1

   If your day-old rice is clumpy, gently break it apart with your hands or a fork before you start cooking. This helps ensure an even texture.

2. 2

   Heat the vegetable oil in a large wok or a large, heavy-bottomed skillet over high heat until shimmering.

3. 3

   Add the diced onion and carrots to the hot oil. Stir-fry for 3-4 minutes until the carrots start to soften and the onion becomes translucent.

4. 4

   Add the minced garlic and frozen peas and corn. Stir-fry for another 2 minutes until the garlic is fragrant and the frozen vegetables are heated through.

5. 5

   Add the cold cooked rice to the wok. Using the back of your spoon or spatula, break up any remaining clumps. Stir-fry constantly for 5-7 minutes, pressing the rice against the hot surface of the wok to encourage a slightly crispy texture. The rice should be hot and slightly dry.

6. 6

   In a small bowl, whisk together the soy sauce, sesame oil, sugar, and white pepper. Pour this sauce evenly over the rice. Stir-fry for another 1-2 minutes, tossing everything together to ensure the rice is evenly coated and the sauce is absorbed.

7. 7

   Remove from heat. Garnish with sliced green onions and serve immediately.

Chef's Tips

• 💡Using day-old, cold rice is crucial for good fried rice. Freshly cooked rice is too moist and will result in a sticky, clumpy dish.
• 💡Don't overcrowd your wok or skillet! If you're doubling the recipe, it's better to cook in batches to maintain high heat and achieve that perfect stir-fry texture.
• 💡Feel free to add other quick-cooking vegetables like diced bell peppers, chopped broccoli florets, or spinach during step 4.