Vegetable Fried Rice

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic3 cloves, minced
  
• 🫙Vegetable Oil2 tbsp
  
• 🍚Rice4 cups, cooked and chilled overnight
  
• 🥬Bell Pepper1, diced
  
• 🥚Eggs2, beaten
  
• 🥕Carrot1, diced small
  
• 🫛Green Beans1/2 cup, diced
  
• 🥬Cabbage1 cup, shredded
  
• 🧅Spring Onions3, sliced
  
• 🫙Soy Sauce2 tbsp
  
• 🫙Sesame Oil1 tbsp
  
• 🌶️White Pepper1/4 tsp
  

Instructions

1. 1

   Break up the chilled rice with wet hands so every grain is separate — this is the secret to non-gluey fried rice.

2. 2

   Scramble the eggs in a hot oiled wok until just set, break into pieces and remove.

3. 3

   Add remaining oil on high heat. Stir-fry carrots and beans for 2 minutes, then add bell pepper, cabbage and garlic.

4. 4

   Toss in the rice, pressing it against the hot wok and flipping — let it sear undisturbed 30 seconds at a time.

5. 5

   Splash soy sauce down the side of the wok (not on the rice) so it caramelizes. Add white pepper and salt.

6. 6

   Return the eggs, drizzle sesame oil, toss in spring onions and serve immediately.