Classic Veggie Fried Rice

Simple to make and ready in under 30 minutes, it’s perfect for a quick and satisfying weeknight meal. Feel free to add your favorite vegetables or protein for a personalized touch.

Serves: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

• Ingredients:

* 2 teaspoons neutral oil (canola, vegetable, or peanut oil)
* ½ cup diced carrot (about 60g)
* ½ cup diced yellow onion (about 75g)
* 1 tablespoon minced garlic
* ½ cup diced bell pepper (any color, about 50g)
* ½ cup broccoli florets (cut into bite-sized pieces, about 75g)
* 3 large eggs, beaten
* ½ cup frozen peas
* ⅓ cup frozen corn
* 3 cups cooked white rice (cold and slightly dry works best, about 600g)
* 2 tablespoons soy sauce
* 1 tablespoon toasted sesame oil
* Freshly ground black pepper (to taste)

• Instructions:

1. Heat the Oil and Sauté the Aromatics: In a wok or large skillet, heat the oil over high heat until shimmering. Add the diced carrots, onion, and garlic. Cook for 3-4 minutes, or until the onion is translucent and softened.

2. Add Bell Peppers and Broccoli: Stir in the diced bell pepper and broccoli florets. Cook for an additional 3-4 minutes, or until the vegetables are tender-crisp.

3. Scramble the Eggs: Push the cooked vegetables to the side of the pan. Pour the beaten eggs into the empty space and scramble them until cooked through. Then, use a spatula to break up the scrambled eggs and mix them with the cooked vegetables.

4. Incorporate Peas, Corn, and Rice: Add the frozen peas, frozen corn, and cooked white rice to the pan. Pour in the soy sauce and sesame oil. Season with freshly ground black pepper to taste. Stir-fry everything together for 2-3 minutes, or until the rice is heated through and slightly crispy around the edges.

5. Serve and Enjoy: Serve your delicious Veggie Fried Rice immediately and enjoy its delightful combination of textures and flavors!