Vegetable Fried Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prep the Sticky Rice: Take your cold short-grain rice out of the fridge. Use your hands to gently break apart any large clumps into individual grains before you start cooking.

Step 2

2. Scramble the Eggs: Heat 1/2 tablespoon of neutral oil in a large wok or heavy skillet over medium-high heat. Pour in the whisked eggs and stir quickly with a spatula until they form a soft, barely-set scramble. Remove the eggs and set them aside on a clean plate.

Step 3

3. Blister the Aromatics: Turn the heat up to high. Add the remaining 1.5 tablespoons of neutral oil to the pan. Toss in the minced ginger, garlic, and the white parts of the sliced scallions. Stir-fry for roughly 30 seconds until fragrant but not burnt.

Step 4

4. Stir-Fry the Veggies: Add your diced carrots, peas, and other mixed vegetables to the sizzling aromatics. Stir-fry continuously on high heat for 2 to 3 minutes so they cook through but keep a crisp, vibrant snap.

Step 5

5. Fry the Short-Grain Rice: Dump the separated short-grain rice directly into the pan with the vegetables. Using your spatula, flip and toss the rice constantly for 2 to 3 minutes. Let the grains make firm contact with the hot pan surface to lightly toast them and lock out excess moisture.

Step 6

6. Sauce and Finish: Pour the soy sauce and rice vinegar evenly over the tumbling rice. Toss quickly until every grain is a uniform light brown color. Fold the cooked scrambled eggs and the reserved green scallion tops back into the mixture.

Step 7

7. The Final Touch: Turn off the burner. Drizzle the toasted sesame oil over the hot rice and give it one final, gentle mix before serving immediately.