Vegetable Fried Rice

Ingredients:

• 2 cups cooked rice (preferably day-old rice for the best texture)
• 1/2 cup frozen peas
• 1/2 cup grated carrots
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce (or to taste)
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil (for frying)
• 2 cloves garlic, minced
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the rice:
   
   • If you don’t have leftover rice, cook it ahead of time and let it cool completely. The rice should be dry and separated, not sticky, for the best texture.
3. Cook the vegetables:
   
   • Heat a large pan or wok over medium heat and add the vegetable oil.
   • Add the garlic and sauté for about 30 seconds until fragrant.
   • Add the peas and carrots and cook for another 2-3 minutes until the vegetables are tender and heated through.
5. Scramble the eggs:
   
   • Push the vegetables to the side of the pan.
   • Add the sesame oil to the empty side of the pan, then pour in the beaten eggs. Scramble them until fully cooked, and then mix them with the vegetables.
7. Add the rice:
   
   • Add the cold, cooked rice to the pan and break it up with a spatula.
   • Stir everything together so the rice is evenly mixed with the vegetables and eggs.
9. Season the rice:
   
   • Pour in the soy sauce and stir to evenly coat the rice. Taste and adjust with more soy sauce, salt, or pepper if needed.
   • Add chopped green onions and give it one final stir.
11. Serve and enjoy:
    
    • Serve the vegetable fried rice as a side dish or main meal. It’s delicious on its own or paired with your favorite protein!