Vegetable Fried Rice

Instructions

1. Step 1

   Place the fully cooked, completely cooled white rice in the mixing bowl; it was prepared in advance by absorbing 360.0 ml water measured with the measuring cup. Keep the thawed and drained mixed vegetables ready.

   Ingredients used: 360.0 ml Water, 600.0 gr White Rice

   Cookware: measuring cup, mixing bowl

2. Step 2

   Heat the wok over medium-high heat, add the vegetable oil and minced garlic, and stir-fry for 2 minutes until fragrant and lightly golden.

   Timer: 2 min (scalable)

   Ingredients used: 15.0 gr Garlic, 30.0 ml Vegetable Oil

   Cookware: stir-fry spatula — stirring, wok — medium-high heat

3. Step 3

   Add the thawed and drained mixed vegetables and stir-fry for 4 minutes, tossing continuously until hot and slightly softened.

   Timer: 4 min (scalable)

   Cookware: stir-fry spatula — stirring, wok — medium-high heat

4. Step 4

   Add the cooled white rice from the mixing bowl and stir-fry for 6 minutes, breaking up clumps and tossing until the grains are separated and thoroughly hot.

   Timer: 6 min (scalable)

   Cookware: mixing bowl, stir-fry spatula — stirring, wok — medium-high heat

5. Step 5

   Add the soy sauce and toss for 2 minutes until evenly colored and savory; taste, then add the salt and stir for 30 seconds until fully dissolved.

   Ingredients used: 2.0 gr Salt, 45.0 ml Soy Sauce

   Cookware: stir-fry spatula — stirring, wok — medium-high heat

6. Step 6

   Transfer the finished vegetable fried rice to the clean mixing bowl and serve while hot; refrigerate leftovers promptly.

   Cookware: mixing bowl, stir-fry spatula — transfer, wok