Vegetable Stir-Fried Rice

Instructions

1. Step 1

   Rinse the rice in the colander, then transfer it to the saucepan.

   Ingredients used: 300.0 gr Rice

   Cookware: colander, saucepan

2. Step 2

   Add the water to the saucepan and bring it to a boil over medium heat. Cover with the saucepan's lid if available, reduce to low heat, and cook for 18 minutes until the water is absorbed and the rice is tender.

   Timer: 18 min (fixed)

   Ingredients used: 450.0 ml Water

   Cookware: saucepan — low heat

3. Step 3

   While the rice cooks, finely dice the carrot, bell pepper, and onion on the cutting board, and place them with the green pea. Beat the egg in the mixing bowl until combined.

   Parallel with step: 2

   Ingredients used: 3.0 piece Egg

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Transfer the cooked rice to the baking sheet and spread it in a thin layer. Cool it for 20 minutes, then refrigerate it promptly until stir-frying.

   Timer: 20 min (fixed)

   Cookware: baking sheet

5. Step 5

   Heat the wok over medium-high heat and add 10.0 ml of vegetable oil. Add the beaten egg and stir with the spatula for about 2 minutes until fully set, then break it into small pieces.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

6. Step 6

   Add 10.0 ml of vegetable oil, the carrot, green pea, bell pepper, and onion. Stir-fry for 4–5 minutes until the vegetables are bright and tender-crisp.

   Timer: 5 min (scalable)

   Ingredients used: 100.0 gr Bell Pepper, 100.0 gr Carrot, 100.0 gr Green Pea, 100.0 gr Onion, 10.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

7. Step 7

   Add the chilled rice and the remaining 10.0 ml of vegetable oil. Toss and stir-fry for 3 minutes until every grain is hot and separated.

   Timer: 3 min (scalable)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: spatula, wok — medium-high heat

8. Step 8

   Pour in the soy sauce and sprinkle in the salt. Toss over medium-high heat for 2 minutes until evenly coated, aromatic, and steaming hot.

   Ingredients used: 2.0 gr Salt, 45.0 ml Soy Sauce

   Cookware: spatula, wok — medium-high heat