Vegetable Fried Rice

Stir-fried rice with a mix of vegetables, soy sauce, and sesame oil.

Ingredients:

• For the Rice:

  • Basmati or jasmine rice, 2 cups, cooked and cooled

  • Oil, 2 tablespoons

• For the Vegetables:

  • Carrot, 1, diced

  • Bell peppers, 1/2 cup, diced (mixed colors)

  • Peas, 1/2 cup

  • Corn kernels, 1/2 cup

  • Spring onions, 2, chopped

  • Garlic, 2-3 cloves, finely chopped

  • Ginger, 1 teaspoon, grated

  • Soy sauce, 2 tablespoons

  • Chili sauce, 1 tablespoon

  • White or black pepper powder, 1/2 teaspoon

  • Salt to taste

Instructions:

1. Prepare the Ingredients:

   • Cook the rice, preferably a day ahead, and let it cool completely. Fluff the rice to separate the grains.

   • Chop all the vegetables and prepare the sauces.

2. Cook the Vegetables:

   • In a large pan or wok, heat oil over medium-high heat.

   • Add chopped garlic and ginger, and sauté for a minute until fragrant.

   • Add the diced carrot, bell peppers, peas, and corn, stirring frequently. Cook for 3-4 minutes until the vegetables are tender but still crisp.

   • Add chopped spring onions, and sauté briefly.

3. Combine with Rice:

   • Add the cooked, cooled rice to the pan and mix well with the vegetables.

   • Pour in soy sauce and chili sauce. Sprinkle pepper powder and salt to taste.

   • Stir-fry for 2-3 minutes, ensuring that the rice and vegetables are well coated with the sauces and thoroughly heated.

4. Serving:

   • Garnish with additional chopped spring onions or coriander leaves.

   • Serve hot with your favorite Asian side dishes or as a standalone meal.