Vegetable Fried Rice

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

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

3.Add the minced garlic and chopped onion; sauté for 2 minutes until fragrant and translucent.

4.Add the diced carrot, bell pepper, peas, and corn kernels to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.

5.Push the vegetables to one side of the skillet and pour the beaten eggs into the cleared space. Scramble the eggs gently until just set, then mix them with the vegetables.

6.Add the chilled plain cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry everything together for 2-3 minutes to heat through.

7.Pour the soy sauce and sesame oil evenly over the rice mixture. Stir well to combine all ingredients and coat the rice evenly.

8.Season with salt and freshly ground black pepper to taste. Continue stir-frying for another minute to blend flavors.

9.Remove from heat and garnish with thinly sliced green onions before serving.