Egg-Free Vegetable Fried Rice

Ingredients

• 4 cups Cooked Rice
• 2 tbsp Vegetable Oil
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Corn
• 1/4 cup Onion
• 3 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 2 cloves Garlic
• 2 stalks Green Onions

Instructions

1. 1Place a wok or large skillet on the stove over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute.
2. 2Add the 1/2 cup of carrots, 1/2 cup of peas, 1/2 cup of corn, and 1/4 cup of onion to the hot wok. Stir-fry for 3 to 4 minutes, until the vegetables are slightly tender but still have a little crispness.
3. 3Add the 2 cloves of minced garlic to the wok and stir constantly for about 30 seconds, until you can smell its fragrance. Be careful not to let the garlic burn.
4. 4Add the 4 cups of cooked rice to the wok. Use a spatula to break up any clumps of rice so the grains are separated.
5. 5Pour the 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over the rice and vegetables. Stir everything together well, ensuring the rice and vegetables are evenly coated with the sauce. Continue to stir-fry for another 3 to 5 minutes, until the rice is heated through and looks glossy.
6. 6Remove the wok from the heat. Chop the 2 stalks of green onions. Sprinkle the chopped green onions over the fried rice just before serving.

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