Classic Vegetable Fried Rice

1.Prepare all vegetables by washing, peeling, and dicing as needed before starting.

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

3.Add the finely chopped onion and sauté for 2 minutes until translucent and fragrant.

4.Add the minced garlic and cook for 30 seconds until aromatic, taking care not to burn it.

5.Add diced carrots, green peas, bell pepper, and corn kernels to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

6.Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side, then pour in the beaten eggs (if using). Scramble the eggs gently until just cooked through, then mix with the vegetables.

7.Add the cooked jasmine rice to the wok, breaking up any clumps with a spatula. Stir everything together thoroughly to combine.

8.Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry continuously for 2-3 minutes, ensuring the rice is evenly coated and heated through.

9.Season with salt and freshly ground black pepper to taste. Adjust soy sauce if needed for saltiness.

10.Remove from heat and stir in the sliced green onions and chopped cilantro for freshness.

11.Serve hot as a satisfying vegetarian main dish or side.