Vegetable Fried Rice with Corn and Carrots

1Rinse the rice under cold water (3 cups) until the water (3 cups) runs clear. In a medium saucepan, combine the rice and 3 cups of water (3 cups). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water (3 cups) is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.

2While the rice cooks, heat 1 tablespoon of vegetable oil (2 tablespoons) in a large non-stick skillet or wok over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften and lightly brown.

3Add the chopped green beans (½ cup), diced carrot (1 medium), and corn kernels to the skillet. Stir-fry the vegetables for 5-7 minutes until they are tender but still crisp. Remove the vegetables from the skillet and set aside.

4In the same skillet, add the remaining 1 tablespoon of vegetable oil (2 tablespoons). Add the minced garlic (2 cloves), chopped onion (1 small), and green chilies (2) (if using). Sauté for 2-3 minutes until the onions are translucent and fragrant.

5Add the cooked rice to the skillet with the onions and garlic (2 cloves). Stir well to combine and break up any clumps of rice.

6Sprinkle the chili powder (1 teaspoon), garam masala (1 teaspoon), salt (½ teaspoon), and black pepper evenly over the rice. Stir-fry for 2 minutes to allow the spices to infuse the rice.

7Return the cooked vegetables to the skillet with the rice. Pour the soy sauce (3 tablespoons) evenly over the mixture. Stir-fry everything together for another 3-4 minutes, ensuring the rice and vegetables are well coated and heated through.

8Taste and adjust seasoning if necessary, adding more salt (½ teaspoon) or soy sauce (3 tablespoons) as preferred.

9Remove from heat and garnish with sliced scallions (2) before serving. Serve hot as a satisfying vegetarian main dish or side.