Vegetarian Egg Fried Rice

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil, then add the rice. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside to cool.

2. 2

   Peel and dice the carrot into small cubes. Chop the green onions into thin slices, separating the white and green parts. Mince the garlic.

3. 3

   In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the carrot, frozen peas, frozen corn, and minced garlic. Stir-fry for 5-7 minutes until vegetables are tender.

4. 4

   Move the vegetables to one side of the pan. Add the remaining tablespoon of vegetable oil to the empty space and pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables.

5. 5

   Add the cooled rice to the pan, breaking up any clumps with a spatula. Stir in the soy sauce, salt, and black pepper. Mix well and heat through, about 5 minutes.

6. 6

   Sprinkle the sliced green onions over the fried rice and serve hot.