# What You Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably day-old and cold
→ Fresh Vegetables
02 - 1 cup carrots, diced
03 - 1 cup bell pepper, diced
04 - 1 cup frozen peas, thawed
05 - 1 cup broccoli florets, small
06 - 1/2 cup sweet corn kernels
07 - 1/2 cup green beans, chopped
08 - 3 green onions, sliced (reserve some for garnish)
09 - 2 cloves garlic, minced
10 - 1-inch piece ginger, minced
→ Sauces and Seasonings
11 - 3 tablespoons soy sauce (use tamari for gluten-free)
12 - 1 tablespoon sesame oil
13 - 1 tablespoon vegetable oil (or canola/sunflower)
14 - 1 teaspoon toasted sesame seeds (optional)
15 - 1/2 teaspoon white pepper or black pepper
16 - Salt, to taste
# How-To:
01 - Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
02 - Add the garlic and ginger; sauté for 30 seconds until fragrant, being careful not to burn them.
03 - Add the carrots, bell pepper, broccoli, green beans, and corn. Stir-fry for 3–4 minutes until just tender but still crisp.
04 - Stir in the peas and most of the green onions; cook for 1 minute until warmed through.
05 - Increase the heat to high and add the cold cooked rice. Stir-fry, breaking up any clumps, for 2–3 minutes until the rice is heated through and slightly toasted.
06 - Drizzle the soy sauce and sesame oil over the rice. Sprinkle with pepper and toss well to combine everything evenly.
07 - Taste and adjust salt or soy sauce as needed to achieve desired flavor balance.
08 - Remove from heat. Garnish with reserved green onions and sesame seeds if using. Serve hot.
