Colorful Vegetable Medley Fried Rice

1Heat the sesame oil (1 tablespoon) in a large skillet or wok over medium-high heat.

2Add the chopped onion (1 small) and minced garlic (2 cloves), sautéing until the onion (1 small) becomes translucent, about 2-3 minutes.

3Stir in the grated ginger (1 teaspoon) and cook for an additional minute until fragrant.

4Add the diced bell peppers, broccoli florets (1 cup), diced carrots (1 cup), and snap peas (1 cup) to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.

5Add the cooked jasmine rice (2 cups) to the skillet, breaking up any clumps with a spatula. Stir well to combine with the vegetables.

6Pour the soy sauce (2 tablespoons) over the rice and vegetables, mixing thoroughly to ensure even distribution. Cook for another 2-3 minutes, allowing the rice to heat through and absorb the flavors.

7Add the peas and sliced green onions, (2) stirring to combine. Season with salt and pepper to taste.

8Remove from heat and serve hot, garnished with additional green onions (2) if desired.