Vegetable Fried Rice with Crispy Garlic

Ingredients

• 3 cups cooked and chilled jasmine or long-grain rice
• 6 cloves garlic, thinly sliced
• 1 cup mixed vegetables (finely diced carrots, frozen peas, and corn)
• 2 large eggs, lightly beaten
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons neutral oil (avocado or grapeseed)
• 2 green onions, sliced
• Pinch of white pepper

Instructions

1. 1

   Place your largest skillet or wok over medium heat and add the neutral oil. Once the oil is shimmering, add the sliced garlic. Cook, stirring constantly, until the garlic turns a deep, golden brown. Use a slotted spoon to transfer the crispy garlic to a paper towel-lined plate. Leave the garlic-infused oil in the pan.

2. 2

   Turn the heat up to high. Pour the beaten eggs into the hot oil. Let them set for about 10 seconds, then scramble them vigorously with a spatula. Break them into small pieces and remove them from the pan to the same plate as the garlic.

3. 3

   Add the diced carrots to the pan first. Stir-fry for 1 minute. Then add the frozen peas and corn. Cook for another 30 seconds, until they are heated through and starting to blister.

4. 4

   Add the chilled rice to the pan. Press it down into an even layer and let it sit undisturbed for 30 seconds to create a crispy, golden crust. Then, break it up and toss it with the vegetables. Repeat this press-and-toss process two or three times.

5. 5

   Drizzle the soy sauce and white pepper over the rice. Toss to coat every grain evenly. Return the scrambled eggs to the pan. Turn off the heat. Drizzle the sesame oil over the top and toss one last time. Fold in the sliced green onions and most of the crispy garlic, reserving a little for garnish.

6. 6

   Serve immediately, topped with the reserved crispy garlic.