Veggie Fried Rice with Mild Soy Sauce

Ingredients

• 3 cups cooked white rice, chilled overnight
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup carrot, diced small
• 1/2 cup frozen peas, thawed
• 1/2 cup corn kernels, thawed if frozen
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• 0 salt, to taste

Method

1. 1

   Break up the chilled rice with your fingers to separate any clumps; set aside.

2. 2

   Heat 1/2 tablespoon of vegetable oil in a 9-inch skillet or wok over medium heat. Pour in the beaten eggs and scramble until just set, about 1 minute, then transfer to a small bowl.

   1:00 · Scramble eggs
3. 3

   Add the remaining oil to the skillet and increase heat to medium-high. Add the carrot and cook, stirring, until slightly softened, about 2 minutes.

   2:00 · Cook carrot
4. 4

   Add the peas, corn, and garlic, and cook, stirring frequently, until fragrant and heated through, about 1 minute.

   1:00 · Cook vegetables
5. 5

   Add the chilled rice to the skillet, breaking up any remaining clumps, and stir-fry, tossing frequently, until the rice is heated through and lightly toasted, about 5 minutes.

   5:00 · Stir-fry rice
6. 6

   Push the rice to one side, drizzle the soy sauce and sesame oil over the rice, and stir to distribute the sauce evenly.

7. 7

   Return the scrambled egg to the skillet, add the green onions and white pepper, and toss everything together until well combined, about 1 minute.

   1:00 · Combine
8. 8

   Taste and season with salt if needed, then serve hot.