# What You'll Need:
→ Rice
01 - 3 cups cooked and cooled jasmine or long-grain rice
→ Vegetables
02 - 1 tablespoon vegetable oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup diced carrots
06 - 1 cup diced red or yellow bell pepper
07 - 1 cup chopped broccoli florets
08 - ¾ cup thawed frozen peas
09 - 2 green onions, sliced
→ Flavorings & Sauce
10 - 2 tablespoons soy sauce (tamari for gluten-free)
11 - 1 tablespoon toasted sesame oil
12 - 1 teaspoon freshly grated ginger
13 - ½ teaspoon ground black pepper
14 - Optional: 1 tablespoon sriracha or chili sauce
→ Eggs (optional)
15 - 2 large eggs, lightly beaten
# Step-by-Step Guide:
01 - Warm vegetable oil in a large wok or deep skillet over medium-high heat.
02 - Add diced onion and cook for 2 minutes until softened. Stir in garlic and grated ginger; cook 30 seconds until fragrant.
03 - Add carrots, bell pepper, and broccoli florets. Sauté for 4 to 5 minutes, stirring frequently, until vegetables are tender-crisp.
04 - If using eggs, push vegetables to one side of the pan. Pour beaten eggs into empty side and scramble until just set; then combine with vegetables.
05 - Incorporate cooked rice and thawed peas. Stir-fry for 2 to 3 minutes, breaking up clumps to heat through evenly.
06 - Drizzle soy sauce and toasted sesame oil over the mixture. Add black pepper and optional sriracha, tossing well to blend flavors and warm thoroughly.
07 - Remove from heat, garnish with sliced green onions, and serve while hot.
