Vegetable Fried Rice

Instructions

1. Prepare the rice. Break up any clumps of cold rice with your hands so the grains are mostly separate.

2. Scramble the eggs. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the oil, then the eggs. Stir gently for 30 to 60 seconds, until just set but still glossy. Transfer to a plate.

3. Cook the vegetables. Add another 1 tablespoon oil to the pan. Add the onion and broccoli and stir-fry for about 3 minutes, until the onion is translucent and the broccoli is bright green. Add the garlic and ginger and cook 30 seconds, until fragrant.

4. Toast the rice. Push the vegetables to the side and add the remaining 1 tablespoon oil. Add the rice, spread it out, and let it sit without stirring for 1 to 2 minutes so some grains toast lightly. Then toss everything together.

5. Add the peas and carrots. Stir in the frozen peas and carrots and cook 2 to 3 minutes, until heated through.

6. Season. Drizzle the soy sauce around the edges of the pan so it sizzles, then add the sesame oil and pepper. Toss well.

7. Finish. Return the eggs to the pan, breaking them into pieces, and add the green onions. Toss for 30 seconds, taste, and add a little more soy sauce if needed.