Vegetable Fried Rice

By Chef B. Boukim

Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4

Ingredients

• 3 cups Day-old cooked jasmine rice, chilled
• 1 cup Carrots, diced
• 1/2 cup Frozen peas
• 1 small Yellow onion, diced
• 3 cloves Garlic, minced
• 2 large Eggs, beaten
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil
• 3 stalks Green onions, sliced
• 1/4 tsp White pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble quickly. Remove and set aside.
2. Add the remaining vegetable oil to the wok. Add the diced onions and carrots, stir-frying for 2-3 minutes until slightly tender.
3. Add the garlic and frozen peas, cooking for another minute.
4. Push the vegetables to one side of the wok and add the chilled rice to the other side. Break up any clumps with a spatula.
5. Pour the soy sauce and sesame oil over the rice, then toss everything together, combining the vegetables and rice evenly.
6. Stir in the scrambled eggs, breaking them into smaller pieces. Add white pepper and toss.
7. Cook for 2 more minutes, allowing the rice to get slightly crispy. Garnish with green onions and serve hot.