Flavorful stir-fried rice with colorful mixed vegetables, garlic, and ginger. Ready in 30 minutes, serves 4.
# What You'll Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and cold
→ Fresh Vegetables
02 - 1 cup carrots, diced into small pieces
03 - 1 cup bell pepper, diced
04 - 1 cup frozen peas, thawed
05 - 1 cup broccoli florets, cut small
06 - 1/2 cup sweet corn kernels
07 - 1/2 cup green beans, chopped
08 - 3 green onions, sliced (reserve some for garnish)
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, minced
→ Sauces and Seasonings
11 - 3 tbsp soy sauce (use tamari for gluten-free version)
12 - 1 tbsp sesame oil
13 - 1 tbsp vegetable oil (canola or sunflower oil works well)
14 - 1 tsp toasted sesame seeds (optional)
15 - 1/2 tsp white pepper or black pepper
16 - Salt, to taste
# How To Make It:
01 - Heat vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
02 - Add minced garlic and ginger to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn them.
03 - Add carrots, bell pepper, broccoli florets, green beans, and corn. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
04 - Stir in thawed peas and most of the sliced green onions. Cook for 1 minute until peas are heated through.
05 - Increase heat to high. Add cold cooked rice, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until rice is thoroughly heated and beginning to develop a slight crisp.
06 - Drizzle soy sauce and sesame oil evenly over the rice. Sprinkle with pepper. Toss everything vigorously to distribute the seasonings uniformly.
07 - Taste the fried rice and adjust seasoning with additional salt or soy sauce as needed to achieve the desired flavor balance.
08 - Remove from heat immediately. Garnish with reserved green onions and sesame seeds if using. Serve hot while the rice maintains its texture.
