Cooking Instructions
- Heat oil in a large pan or wok over medium-high heat.
- Cook the Vegetables
- Add onion and cook 2–3 minutes until soft.
- Add vegetables and cook 3-4 minutes until tender.
- Stir in garlic and cook 30 seconds.
- Add the cooked, chilled rice, breaking up any clumps. Spread it across the pan and let it sit briefly before stirring. Continue tossing and cooking until steaming hot throughout.
- Season with black pepper and optional soy sauce or tamari. Taste before adding salt.
- Finish with scallions or sesame seeds if desired.
- Serve hot.
Nutrition
Notes
• Use cooked rice that was cooled promptly and stored refrigerated. Cold rice is easier to separate into individual grains.
• Break up clumps before adding the rice to the pan.
• Cut firm vegetables into small pieces and check that they are tender before adding the rice.
• Use a large pan or wok so the ingredients have room to cook. Avoid crowding.
• Taste before adding salt when using soy sauce or tamari.
• Cool freshly cooked rice quickly, ideally within one hour, and refrigerate. Use within 24 hours and reheat only once, until steaming hot throughout.