Vegetable Not Fried Rice

Ingredients

• Garlic
• Eggs
• Soy sauce
• Egg
• Green onions
• Pepper
• Bell pepper
• Onion
• Sesame oil
• Green onion
• Bell peppers
• Cooking oil
• Carrot
• Frozen peas
• Ginger
• Ice
• Onions

Directions

1. Get all the vegetables ready before the pan goes on. Finely chop the garlic, then finely chop or grate the ginger. Peel the carrot and cut it into dice. Cut the green bell pepper into thin strips, and slice the green onions.
2. Place your wok or a large skillet on the stove over medium heat. Pour in 1 Tbsp of the cooking oil, tilting the pan so the bottom is coated. Add the ginger and garlic and sauté briefly, about 1 minute, until aromatic. Stir in the diced carrot along with the white parts of the sliced green onion, keeping the delicate green tops aside for after cooking. Cook, stirring, for about 2 minutes more.
3. Add the frozen peas and the sliced green bell pepper. Keep sautéing for 2-3 minutes, just until the pepper starts to soften. Add the rice and cook for another 2-3 minutes, until the rice is warmed through.
4. Crack the eggs into a bowl and whisk them briefly. Move the mixture in the skillet out toward the edges so the center of the pan is open. Add 1 additional tablespoon of cooking oil to that open spot, then pour in the eggs. Gently scramble for 1-2 minutes, until the eggs are mostly set, then fold them through the vegetables and rice.
5. Drizzle in the soy sauce and toasted sesame oil, then stir until everything is evenly mixed. Once the pan is hot throughout and the sauce has coated the rice and vegetables, serve right away with the fresh green onion scattered on top.