# What You'll Need:
→ Rice
01 - 3 cups cooked jasmine or long-grain rice, day-old and chilled
→ Vegetables
02 - 1 cup spring peas, fresh or frozen
03 - 1 cup carrots, finely diced
04 - 1 red bell pepper, diced
05 - 1/2 cup green onions, sliced, plus additional for garnish
06 - 1/2 cup corn kernels, optional
→ Aromatics
07 - 2 cloves garlic, minced
08 - 1 inch piece fresh ginger, minced
→ Eggs
09 - 2 large eggs, lightly beaten, or omit for vegan version
→ Sauces and Seasonings
10 - 3 tablespoons soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1/2 teaspoon freshly ground black pepper
13 - 1 teaspoon sriracha or chili sauce, optional
→ Oils
14 - 2 tablespoons vegetable oil, such as canola or peanut
# How To Make It:
01 - Dice all vegetables and mince garlic and ginger. Ensure rice is cooked, chilled, and ready for use.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add carrots and bell pepper, stir-frying for 2 to 3 minutes until slightly softened.
03 - Add minced garlic, ginger, spring peas, and corn if using. Stir-fry for 2 minutes until fragrant and peas are heated through.
04 - Push vegetables to the side of the pan. Add remaining 1 tablespoon oil and pour in beaten eggs. Scramble until just set, then mix with vegetables. Omit this step for vegan preparation.
05 - Add chilled rice to the pan. Break up any clumps using a spatula and toss thoroughly with vegetables and egg until well combined.
06 - Drizzle soy sauce, sesame oil, and sriracha if using over rice. Season with black pepper. Stir-fry for 3 to 4 minutes, stirring constantly until everything is heated through and evenly coated with sauce.
07 - Remove from heat and stir in green onions. Transfer to serving dishes and garnish with additional green onions. Serve immediately while hot.
