Vegetable Fried Rice with Corn and Carrots

1.Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 3 cups of water. 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 is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.

2.While the rice cooks, heat 1 tablespoon of vegetable oil 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.

3.Add the chopped green beans, diced carrot, 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.

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

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

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

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

8.Taste and adjust seasoning if necessary, adding more salt or soy sauce as preferred.

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