Vegetable-Loaded Oriental Fried Rice

1.Prepare all vegetables by washing and chopping as described.

2.Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.

3.Add the beaten egg to the wok, swirl to create a thin omelette, cook until just set, then remove and slice into thin strips. Set aside.

4.Add the remaining 1 tablespoon vegetable oil to the wok. Sauté the chopped onion, garlic, and ginger until fragrant and translucent, about 2 minutes.

5.Add diced carrot, green peas, red bell pepper, baby corn, and shiitake mushrooms. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.

6.Add the chilled cooked rice to the wok, breaking up any clumps with the back of a spatula. Stir-fry to combine thoroughly with the vegetables.

7.Add soy sauce, oyster sauce (if using), sesame oil, white pepper, and sugar. Stir well to evenly coat the rice and vegetables.

8.Add the white parts of the sliced green onions and continue stir-frying for another 2 minutes, ensuring the rice is heated through and flavors meld.

9.Taste and adjust seasoning with salt if necessary.

10.Return the sliced egg strips to the wok, gently tossing to combine.

11.Remove from heat and garnish with the green parts of the sliced green onions and fresh cilantro leaves if desired.

12.Serve hot as a main dish or alongside your favorite Asian-inspired entrée.