Chinese Vegetable Fried Rice

Instructions

1. Prepare the rice
   Use cold, day-old rice for best results. If using freshly cooked rice, spread it on a baking sheet and refrigerate for at least 1 hour to dry it out and cool completely. This prevents the rice from becoming mushy when stir-fried.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Pour in the beaten eggs and cook, stirring occasionally, until they are just set but still moist, about 1 minute. Remove the eggs from the wok and set aside.
3. Sauté the vegetables
   Add the remaining 2 tablespoons of oil to the wok and increase heat to high. Add the diced onion and stir-fry for 1 minute. Add the minced garlic and white parts of green onions and stir-fry for 30 seconds until fragrant. Add the diced bell pepper and stir-fry for another minute. Finally, add the peas, carrots, and corn, cooking for 2 minutes until vegetables are tender-crisp.
4. Add the rice
   Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and well combined with the vegetables.
5. Season the dish
   Drizzle the soy sauce and oyster sauce evenly over the rice. Sprinkle with white pepper. Continue to stir-fry for another 1-2 minutes, ensuring the sauces are well distributed and the rice is evenly coated.
6. Combine and finish
   Return the cooked eggs to the wok, breaking them into smaller pieces as you stir them into the rice. Add the sesame oil and toss everything together. Stir-fry for an additional minute to ensure all ingredients are well combined and heated through.
7. Serve
   Transfer the fried rice to a serving dish and garnish with the green parts of the sliced green onions. Serve hot as a main dish or as a side with other Chinese dishes.