fried rice

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked and cooled rice (day-old rice is best)
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Pinch of white pepper

Instructions

1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add diced onion and cook until softened, about 3-5 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Push the vegetables to one side of the wok and pour in the lightly beaten eggs. Scramble the eggs until cooked through, then break them up into small pieces.
5. Add the cooked and cooled rice to the wok. Break up any clumps with a spatula.
6. Add the mixed vegetables. Stir-fry for 3-5 minutes, or until heated through.
7. Pour in soy sauce and sesame oil. Stir-fry for another 1-2 minutes, or until everything is well combined and heated through.
8. Season with a pinch of white pepper.

Notes

• Day-old rice is crucial for fried rice. Freshly cooked rice will be too sticky.
• Use a wok if you have one, as it helps with even heat distribution.
• Don't overcrowd the wok; cook in batches if necessary.
• Serve immediately for the best flavor and texture.