Vegetable Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use day-old refrigerated rice as it has less moisture and will fry better without clumping.
2. Cook the eggs
   Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and scramble until just set but still moist, about 30 seconds. Transfer to a plate and set aside.
3. Sauté the vegetables
   Add the remaining tablespoon of oil to the same wok. Add diced onions and carrots, stir-frying for 3-4 minutes until the onions become translucent. Add garlic and ginger, stir-frying for another 30 seconds until fragrant.
4. Add remaining vegetables
   Add peas and corn to the wok, stir-frying for 1-2 minutes until heated through. Push all vegetables to one side of the wok.
5. Fry the rice
   Add the cold rice to the empty side of the wok. Break up any clumps with a spatula and stir-fry for 2-3 minutes until the rice is heated through and starting to crisp slightly at the edges.
6. Combine and season
   Mix the vegetables into the rice. Pour the soy sauce and sesame oil evenly over the mixture. Stir-fry for another 1-2 minutes to distribute the seasoning evenly.
7. Finish the dish
   Return the scrambled eggs to the wok, breaking them into smaller pieces and mixing them throughout the rice. Add most of the sliced green onions, reserving some for garnish, and stir to combine.