Chinese Vegetable Fried Rice

I recently went to a Chinese restaurant in Downtown Boston and was obsessed with their fried rice. Chinese food is one of Miguel's favorite types of food. From Egg Foo Young to Beef and Broccoli, he loves it all. Last weekend, I decided to give it a try in my kitchen to see if I could make a comparable fried rice, and I was excited to try out my new Wok that I purchased at Burlington (Shout out to Burlington's home goods section). It came out amazing. Here is what you will need:

Ingredients:

• 3 cups cold cooked rice (preferably jasmine or long grain, day-old is best)

• 2 large eggs, lightly beaten

• 1/2 cup carrots, finely diced

• 1/2 cup bean sprouts

• 1/2 of a finely chopped onion

• ¾ cup corn kernels (fresh, canned, or frozen)

• 3 tbsp vegetable oil (or any neutral oil)

• 2–3 tbsp soy sauce (adjust to taste)

• 3 tbsp of Oyster sauce

• 1 tsp sesame oil

• 2 garlic cloves, minced

• 2 scallions, chopped (green and white parts separated)

• Salt and pepper, to taste

• Optional: a pinch of white pepper or a splash of oyster sauce for depth

Instructions:

1. Prepare the Rice: Break up any clumps in the cold rice with a fork or your hands so it’s loose and easier to fry.

2. Scramble the Eggs: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.

3. Cook the Veggies: In the same pan, add another 1 tbsp of oil. Sauté garlic and white parts of the scallions for about 30 seconds. Add diced carrots and stir-fry for 2–3 minutes until slightly tender. Add corn and bean sprouts and cook for another 2 minutes.

4. Add the Rice: Push the veggies to one side. Add 1 tbsp oil to the empty side of the pan and toss in the rice. Stir-fry, mixing it all together with the vegetables, for 3–5 minutes until heated through and slightly crispy.

5. Season: Drizzle in soy sauce, oyster sauce, and sesame oil. Add scrambled eggs back to the pan and toss everything together. Season with salt, pepper, and optional white pepper or additional oyster sauce if using.

6. Finish & Serve: Turn off the heat, toss in the green parts of the scallions, and serve hot!

For some shortcuts, you can use the 90-second microwavable rice packets and heat them up, then put them in the fridge to cool off; they work well too. Great when you don't have much time to cook but are craving a great fried rice.