vegetable fried rice

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced frozen peas
• 1 cup diced cooked rice (day-old is best)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced (for garnish)

Instructions

1. Heat vegetable oil in a large skillet or wok 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. Add diced carrots and cook for 3-5 minutes, until slightly tender.
5. Add frozen peas and cook for 2-3 minutes, until heated through.
6. Add cooked rice and stir-fry for 5-7 minutes, breaking up any clumps.
7. Pour in soy sauce and sesame oil. Stir-fry for another 2-3 minutes, until heated through and well combined.
8. Garnish with sliced green onions and serve immediately.

Notes

• Using day-old rice is crucial for achieving the right texture in fried rice.
• A wok is ideal for stir-frying, but a large skillet will work just fine.
• Don't overcrowd the pan; cook in batches if necessary.
• Feel free to add other vegetables like broccoli, bell peppers, or mushrooms.
• For a richer flavor, add a beaten egg to the pan after the vegetables are cooked and stir-fry until set.