Vegetable Fried Rice Recipe for 4 Servings

Instructions:

1. Remove chilled rice from the refrigerator and use clean hands to gently break up any large clumps until grains are individual.
2. Heat 1 tablespoon of grapeseed oil in a wok over high heat until a drop of water flicked onto it dances and evaporates instantly. Add the whites of the scallions, the 15g of grated ginger, and the 3 cloves of minced garlic. Stir fry for 30 seconds until the air smells intensely fragrant.
3. Toss in the 150g of diced carrots and 75g of red bell pepper. Stir fry for 2 to 3 minutes until the carrots are slightly softened but still have a snap.
4. Push the vegetables to the outer edges of the pan to create a clear space in the center. Pour the 2 beaten eggs into the middle and let them sit for 15 seconds. Scramble them quickly until they are just set but still look slightly velvety.
5. Add the crumbled rice into the pan and toss everything together vigorously. Using your spatula, press the rice against the hot surface of the pan. Let it sit for 30 seconds, then toss and repeat for about 3 minutes until the rice is heated through and looks slightly toasted.
6. Add the 150g of thawed peas, 45ml of soy sauce, 15ml of sesame oil, 5g of coconut sugar, and 0.25 tsp of white pepper. Stir fry for another 2 minutes until the rice is evenly coated and the liquid has mostly absorbed.
7. Turn off the heat and fold in the green parts of the scallions. The residual heat will soften them just enough to release their flavor without making them wilted or brown.