Vegetable Fried Rice (Shellfish-Free)

Ingredients

• 4 cups Cooked rice
• 1 cup Carrots
• 1 cup Peas
• 1 cup Corn
• 0.5 cup Green onions
• 2 large Eggs
• 0.25 cup Soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Vegetable oil

Instructions

1. 1In a small bowl, lightly whisk the 2 large eggs. Heat 1 tablespoon of vegetable oil in a 12-inch wok or large skillet over medium-high heat (about 375°F or 190°C).
2. 2Pour the whisked eggs into the hot wok. Scramble the eggs, stirring gently, until they are fully cooked and no liquid remains, about 2-3 minutes. Remove the cooked eggs from the wok and set them aside on a plate.
3. 3Add the remaining 1 tablespoon of vegetable oil to the same wok. Heat over medium-high heat (about 375°F or 190°C). Add the 1 cup of carrots, 1 cup of peas, and 1 cup of corn to the wok. Stir-fry the vegetables for 3 to 5 minutes, until they are tender-crisp and slightly brightened in color.
4. 4Add the 4 cups of cooked rice to the wok with the vegetables. Stir-fry for 2 to 3 minutes, breaking up any clumps of rice with your spoon or spatula until the rice is heated through.
5. 5Pour the 0.25 cup of soy sauce and 1 tablespoon of sesame oil over the rice and vegetables. Toss everything together well to ensure the rice and vegetables are evenly coated with the sauce.
6. 6Add the cooked scrambled eggs and the 0.5 cup of green onions to the wok. Stir-fry for another 1 to 2 minutes, just until everything is combined and heated through.
7. 7Serve the vegetable fried rice immediately.

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