Vegetable Fried Rice

Smoky wok-tossed rice with colourful vegetables and soy sauce.

Ingredients

• 3 cups cooked rice, cooled (preferably day-old)
• 1 cup mixed vegetables (carrots, peas, capsicum, spring onions), chopped
• 2 eggs, beaten (optional)
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp black pepper
• 1 tsp garlic paste
• 3 tbsp cooking oil
• Salt to taste
• Spring onion greens for garnish

Instructions

1. Heat the oil in a wok or large pan on high heat.
2. Add the garlic paste and fry for 30 seconds.
3. Push aside and scramble the beaten eggs if using. Remove and set aside.
4. Add the mixed vegetables and stir-fry on high heat for 3-4 minutes until slightly charred.
5. Add the cooled rice and toss everything together.
6. Pour the soy sauce and vinegar over the rice. Toss well.
7. Add black pepper and salt. Stir-fry for 3-4 minutes until the rice is heated through.
8. Mix in the scrambled egg and spring onion greens. Serve hot.