Spicy Vegetable Fried Rice

1Preparation of the Rice In a large pot, rinse the rice under cold water (4 cups) until the water (4 cups) runs clear. Add 4 cups of water (4 cups), 1 tablespoon of vegetable oil (1 tablespoon), and 1 teaspoon of salt (1 teaspoon) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water (4 cups) is absorbed. Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and set aside.

2Preparation of the Vegetable Mix In a large skillet or wok, heat 2 tablespoons of vegetable oil (1 tablespoon) over medium-high heat. Add the diced carrots (1 cup), bell peppers (1 cup), green beans (1 cup), onions, and frozen peas (½ cup). Stir-fry for 3-5 minutes, or until the vegetables are slightly tender. Add the minced garlic (3 cloves) and grated ginger (1 tablespoon), then stir-fry for an additional 1-2 minutes.

3Cooking the Fried Rice Push the vegetables to the side of the skillet, and pour 1 tablespoon of vegetable oil (1 tablespoon) in the cleared area. If using the optional egg scramble, add the eggs (2), salt (¼ teaspoon), and pepper to the skillet. Scramble the eggs (2) until cooked, then mix with the vegetables.

4Add the cooked rice to the skillet with the vegetable mix. Drizzle with soy sauce (3 tablespoons) and sesame oil (1 teaspoon). Sprinkle with black pepper (½ teaspoon) and chili flakes (½ teaspoon). Toss everything together until well combined and heated through, about 3-4 minutes. Adjust seasoning to taste.

5Serve Spicy Vegetable Fried Rice Transfer the spicy vegetable fried rice to a serving dish and garnish with sliced green onions (2) and sesame seeds (1 tablespoon). Enjoy hot as a main dish or as a side to your favorite Asian-inspired meal.