Classic Vegetable & Egg Fried Rice

• Cooked Jasmine Rice (day-old preferred)

  2 cups
• Large Eggs

  2 count
• Carrots

  0.5 cup
• Frozen Peas

  0.3 cup
• Frozen Corn

  0.3 cup
• Green Onions

  2 stalks
• Vegetable Oil

  2 tablespoons
• Soy Sauce

  3 tablespoons
• Toasted Sesame Oil

  1 teaspoon
• Garlic

  2 cloves
• Salt

  0.3 teaspoon
• Black Pepper

  0.1 teaspoon

All Steps

1. 1

   If not using day-old rice, cook jasmine rice according to package directions and spread it on a baking sheet to cool completely and dry out.

2. 2

   Finely dice the carrots. Mince the garlic. Chop the green onions, separating white and green parts.

3. 3

   In a small bowl, whisk the eggs with a pinch of salt and pepper.

4. 4

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the whisked eggs and scramble until just set. Remove the eggs from the wok and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the white parts of the green onions and minced garlic, stir-fry for 30 seconds until fragrant.

6. 6

   Add the diced carrots, frozen peas, and frozen corn to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

7. 7

   Add the cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, allowing the rice to heat through and slightly crisp.

8. 8

   Pour in the soy sauce and toasted sesame oil, stirring well to coat all the rice and vegetables.

9. 9

   Return the scrambled eggs to the wok, breaking them into smaller pieces. Add the green parts of the green onions. Toss everything together for 1-2 minutes until thoroughly combined and heated through.

10. 10

    Taste and adjust seasoning with additional salt, pepper, or soy sauce if desired. Serve hot.