Classic Vegetable Fried Rice

1. Prepare the rice

Start by prepping your rice if it's day-old. Break it into individual grains in a medium bowl to ensure it cooks evenly.

2. Toast the rice

Heat 1/2 tablespoon of vegetable oil in a wok over medium-high heat. Add half of the rice and toast it for about 3 minutes until it turns pale brown and slightly chewy. Remove the first batch and repeat with another 1/2 tablespoon of oil and the remaining rice. Set all the toasted rice aside.

3. Cook the vegetables

In the same wok, add another 1/2 tablespoon of vegetable oil. Toss in the finely chopped onion, diced carrot, sliced scallions, and minced garlic. Cook everything together for about a minute, just until the vegetables begin to soften and the garlic becomes fragrant.

4. Combine rice and seasonings

Add the toasted rice back into the wok. Drizzle in the soy sauce and toasted sesame oil, then season with a pinch of kosher salt and ground white pepper. Stir well to ensure the rice is evenly coated and seasoned.

5. Scramble the egg

Push the rice mixture to one side of the wok and add the remaining 1/2 tablespoon of vegetable oil. Crack the egg into the oil and scramble it quickly with a bit of salt. Once the egg is cooked and broken into small bits, mix it thoroughly with the rice.

6. Add peas and finish

Finally, add the frozen peas to the wok. Toss everything together until the peas are thawed and well-mixed with the rice. Serve your classic vegetable fried rice immediately, piping hot and full of flavor.