Vegetable Fried Rice with Soy-Ginger Sauce

Ingredients

• 2 cups Cooked jasmine or basmati rice (day-old preferred)
• 2 cups Mixed vegetables (peas, carrots, bell pepper, corn)
• 3 tbsp Soy sauce (low-sodium if preferred)
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Rice vinegar or lime juice
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (canola/vegetable)
• 2 eggs Eggs (light option) OR firm tofu, cubed(optional)
• 2 tbsp Green onions, sliced(optional)
• 1/4 tsp Black pepper(optional)
• 1/8 tsp Crushed red pepper (optional)(optional)

Instructions

1. 1

   Prep (about 10 minutes): If using eggs, crack and beat them lightly. If using tofu, cube it. Grate the ginger, mince the garlic, and slice the green onions. Measure the soy sauce, vinegar (or lime juice), and oils.

2. 2

   Cook vegetables (about 5 minutes): Heat a large skillet or wok over medium-high heat with the neutral oil. Add mixed vegetables and stir-fry until hot and slightly tender, about 3–5 minutes.

3. 3

   Cook egg or tofu (about 3 minutes): Push vegetables to one side. Add beaten eggs to the empty side and scramble until just set, or add tofu cubes and cook until lightly browned on a couple of sides.

4. 4

   Make sauce and toss (about 7 minutes total): Add garlic and ginger to the pan and stir for 30–60 seconds. Pour in soy sauce, vinegar (or lime juice), and sesame oil; stir to coat. Add cooked rice and toss well until the rice is heated through and evenly glossy, about 3–5 minutes. Season with black pepper and optional red pepper, then top with green onions.