Vegetable Fried Rice

Ingredients

• 3 cups cooked, cold day-old white rice
• 2 tbsp vegetable oil, divided
• 1 cup frozen peas and carrots, thawed
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup diced bell pepper
• 2 eggs, lightly beaten (omit for vegan)
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• Salt and black pepper, to taste

Instructions

1. 1Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat.
2. 2Break up the cooked rice with your hands or a spatula so no large clumps remain.
3. 3Add the remaining oil to the pan and stir-fry the onion, garlic, bell pepper, and peas and carrots for 2 to 3 minutes until just tender.
4. 4Push the vegetables to one side, pour the beaten eggs into the empty space, and scramble until just set, then mix everything together.
5. 5Add the rice to the pan and stir-fry for 3 to 4 minutes until heated through and starting to crisp in spots.
6. 6Drizzle in the soy sauce and sesame oil, tossing to coat evenly, and season with salt and pepper to taste.
7. 7Stir in the green onions and serve hot.

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