Spicy Szechuan Style Fried Rice with Scrambled Eggs and Mixed Vegetables

• Cooked and chilled jasmine rice

  2 cups
• Large eggs

  2 count
• Carrot, diced

  0.5 cup
• Frozen green peas

  0.3 cup
• Frozen corn kernels

  0.3 cup
• Red bell pepper, diced

  0.3 cup
• Yellow onion, diced

  0.3 cup
• Garlic, minced

  2 cloves
• Fresh ginger, grated

  0.5 tsp
• Soy sauce

  1.5 tbsp
• Chili garlic sauce

  1 tsp
• Rice vinegar

  0.5 tsp
• Sesame oil

  0.5 tsp
• Vegetable oil

  1.5 tbsp
• Green onions, chopped

  2 stalks
• Salt

  0.3 tsp
• Black pepper

  0.1 tsp

All Steps

1. 1

   In a small bowl, whisk together soy sauce, chili garlic sauce, rice vinegar, and sesame oil. Set aside.

2. 2

   Heat 0.5 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Crack eggs into the hot pan and scramble until just cooked through. Remove eggs and set aside.

3. 3

   Add remaining 1 tbsp of vegetable oil to the wok. Add diced carrots, bell pepper, and yellow onion. Stir-fry for 3-4 minutes until vegetables start to soften.

4. 4

   Add minced garlic and grated ginger to the wok. Stir-fry for 1 minute until fragrant.

5. 5

   Add frozen green peas and corn kernels to the wok. Stir-fry for another 2 minutes.

6. 6

   Add the chilled cooked rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to lightly crisp.

7. 7

   Pour the prepared sauce mixture over the rice and vegetables. Stir-fry vigorously to ensure everything is evenly coated.

8. 8

   Return the scrambled eggs to the wok. Add salt and black pepper to taste. Gently fold in the eggs.

9. 9

   Remove from heat, garnish with chopped green onions, and serve immediately.