Classic Vegetable Fried Rice

1.Prepare all vegetables by washing and dicing them into small, uniform pieces for even cooking.

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

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

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

5.Add the mixed vegetables and bell pepper to the skillet and stir-fry for 4-5 minutes until they are tender-crisp.

6.Push the vegetables to one side of the skillet and pour the beaten eggs into the cleared space. Scramble the eggs gently until just cooked, then mix them with the vegetables. (Skip this step if omitting eggs.)

7.Add the chilled cooked rice to the skillet, breaking up any clumps with the back of a spatula or spoon.

8.Drizzle the soy sauce and sesame oil evenly over the rice and vegetables, stirring continuously to combine all ingredients thoroughly and heat through, about 3-4 minutes.

9.Season with salt and freshly ground black pepper to taste, adjusting as needed.

10.Stir in the sliced green onions and cook for an additional 1 minute to incorporate their fresh flavor.

11.Remove from heat and serve immediately, garnished with extra green onions if desired.