Ingredients

• 2 cups cooked rice preferably day-old
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup broccoli florets
• 1 cup snap peas, trimmed
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 2 large eggs, lightly beaten optional

Directions

• In a large skillet or wok, heat the vegetable oil over medium-high heat. Add minced garlic and diced onion, cooking until the onion turns soft.
• Incorporate the diced carrot, bell pepper, broccoli florets, and snap peas into the skillet. Stir-fry for 5-7 minutes until the veggies become tender yet crisp.
• Create a well in the center of the stir-fried vegetables, pour in the beaten eggs, and scramble until they're fully cooked.
• Introduce the cooked rice into the pan, ensuring to break apart any clumps. Gently combine all ingredients, allowing the rice to absorb the vegetable flavors.
• Drizzle the soy sauce and sesame oil evenly over the mixture, seasoning with salt and pepper to taste. Fold in the sliced green onions just before serving for that fresh finish.
• Serve your vibrant veggie fried rice hot, garnished with extra green onions if you like a bolder flavor.

Notes

• I omitted:
• Snap Peas
• Broccoli
• Sesame Oil
• Veggie Oil
• I added:
• Green Peas
• White Corn
• Jalapeno Pepper
• Ginger
• Ghee
• Garam Masala
• Cumin, Ground
• Coriander, Ground
• Thai Basil, Dried
• Thai Chili Powder

Photos