Vegetable Fried Rice

Vegetable Fried Rice

Ingredients:

• 2 cups cooked and cooled white rice (preferably day-old rice)
• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1 small onion, finely chopped
• 1 carrot, peeled and julienned or finely diced
• 1 cup frozen peas (thawed)
• 2-3 tablespoons soy sauce (or to taste)
• 1 teaspoon sesame oil (optional)
• 2-3 green onions, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Rice:
   • Use cold, day-old rice for the best results. Freshly cooked rice tends to be too soft and can become mushy when fried.
2. Scramble the Eggs:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
   • Pour in the beaten eggs and cook, stirring occasionally, until they are scrambled and fully cooked. Remove the eggs from the pan and set them aside.
3. Cook the Vegetables:
   • In the same pan, add the remaining tablespoon of vegetable oil.
   • Add the chopped onion and carrot. Cook for about 2-3 minutes, until the onions are translucent and the carrots are slightly softened.
   • Stir in the peas and cook for another 1-2 minutes.
4. Fry the Rice:
   • Increase the heat to medium-high and add the cold rice to the pan. Break up any clumps with a spatula.
   • Stir-fry the rice, mixing it with the vegetables, for about 3-5 minutes, until the rice is heated through and starting to get a little crispy.
5. Add Seasoning and Eggs:
   • Add the soy sauce and sesame oil (if using), stirring to combine and evenly coat the rice.
   • Return the scrambled eggs to the pan and mix them into the rice.
   • Taste and adjust seasoning with salt and pepper if needed.
6. Finish and Serve:
   • If you like, stir in some chopped green onions for extra flavor and garnish.
   • Serve hot as a side dish or a main course.

This vegetable fried rice is a quick and easy dish that’s perfect for using up leftover rice and can be customized with your favorite vegetables or proteins. Enjoy!