Veggie Fried Rice

Veggie Fried Rice, the way we make it

Make it at home

Ingredients

• 2 cups day-old cooked jasmine rice (refrigerated overnight)
• 2 large eggs
• 1 medium carrot, small dice (about ⅓ cup)
• ½ green bell pepper, small dice
• ½ medium yellow onion, small dice
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1 tsp sesame oil
• ½ tsp chili oil or chili flakes
• 2 tbsp neutral oil (vegetable or canola)
• 2 scallions, thinly sliced
• Salt and white pepper to taste

Instructions

1. 1

   Pull your rice out of the fridge and break up any large clumps with your hands — cold, dry, separated grains are the goal.

2. 2

   Heat a large skillet or wok over the highest heat your stove allows for at least 1 full minute until it's visibly smoking.

3. 3

   Add the neutral oil, then add the onion and carrot. Stir-fry for about 2 minutes, keeping things moving, until the edges start to brown.

4. 4

   Add the garlic and green bell pepper and cook for another 30 seconds, stirring constantly.

5. 5

   Push everything to the edges of the pan. Crack the eggs into the center and scramble quickly with a spatula until just barely set — they should still look a little wet.

6. 6

   Add the rice right on top of the eggs, then fold everything together, pressing any clumps against the pan to break them up. Let the rice sit undisturbed for 30 seconds at a time between stirs to develop some color.

7. 7

   Drizzle the soy sauce and oyster sauce around the outer edge of the pan — not straight onto the rice — so it sizzles and caramelizes first, then fold it in.

8. 8

   Toss everything together for another 1–2 minutes until the rice is evenly coated and lightly toasted. Taste and adjust salt and white pepper.

9. 9

   Remove from heat, drizzle sesame oil over the top, and toss once more.

10. 10

    Serve in bowls topped with sliced scallions and a few drops of chili oil.

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