Vegetable Fried Rice

Instructions

1. Prepare all your ingredients before you start cooking. Dice the red bell pepper, mince the garlic, and slice the green onions.
2. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Swirl to coat the surface evenly.
3. Pour the beaten eggs into the skillet. Let them cook undisturbed for a few seconds, until they start to set. Then, gently scramble them using a spatula until fully cooked. Transfer the scrambled eggs to a plate and set aside.
4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and diced red bell pepper, and stir-fry for about 2 minutes until the pepper starts to soften.
5. Add the thawed peas and carrots to the skillet with the peppers and garlic, and stir-fry for another minute.
6. Increase the heat to high and add the cold, cooked rice into the skillet. Use a spatula to break up any clumps. Stir-fry the rice with the vegetables for about 3-4 minutes, spreading it out so the rice can evenly heat and get a slight crisp.
7. Pour the soy sauce and sesame oil over the rice and vegetables. Stir well to ensure the rice is evenly coated and flavored.
8. Return the scrambled eggs to the skillet and mix them gently with the rice and vegetables. Taste and season with salt and pepper as desired.
9. Remove the skillet from heat and garnish with sliced green onions before serving. Serve hot.