Ingredients:
- 4 cups (950ml) cooked and cooled long-grain rice
- 2 tablespoons (30ml) neutral oil
- 1 medium onion, finely diced (approx. 150g)
- 2 cloves garlic, minced (approx. 6g)
- 1 inch (2.5cm) piece of ginger, peeled and minced (approx. 10g)
- 1 cup (100g) chopped carrots, diced
- 1 cup (100g) chopped bell pepper (any colour), diced
- 1 cup (100g) chopped broccoli florets, small
- ½ cup (50g) frozen peas
- 2 spring onions (scallions), thinly sliced, for garnish
- 3 tablespoons (45ml) low-sodium soy sauce
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame oil
- ½ teaspoon (2.5ml) sugar (optional)
- ¼ teaspoon (1.25ml) ground white pepper (optional)
Instructions:
- Prepare the Sauce: Whisk together soy sauce, rice vinegar, sesame oil, sugar (if using), and white pepper (if using) in a small bowl. Set aside.
- Sauté Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add onion and sauté until softened and translucent (about 3 minutes). Add garlic and ginger and cook until fragrant (about 30 seconds), being careful not to burn.
- Cook Veggies: Add carrots, bell pepper, and broccoli to the wok. Sauté until slightly tender-crisp (about 5 minutes).
- Add Rice and Sauce: Push the veggies to one side of the wok. Add the cooked rice to the empty space. Break up the rice with a spatula. Pour the sauce over the rice and veggies.
- Fry It Up: Toss everything together, ensuring the rice is evenly coated with the sauce and veggies. Cook, stirring frequently, until the rice is heated through and slightly crispy (about 5 minutes).
- Stir in Peas: Stir in the frozen peas and cook until heated through (about 1 minute).
- Garnish & Serve: Garnish with sliced spring onions and serve immediately.