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Stir-fry the chicken until about 80% done. Remove the chicken and set aside. With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps.

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Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice.

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Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly. Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs. Taste and season.

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Stir-fry and coat well with the oil. Add the cooked and cooled rice to the wok. With the spatula, use a slicing motion to separate the rice clumps without mashing or breaking the rice grains. Combine it with the ham mixture and continue to toss the rice so it is coated with oil and develops a nice char.

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Bring to a boil over medium-high heat, stirring a few times. Cover and reduce to low heat and simmer. Cook until the rice absorbs the water and becomes tender, about 10 to 15 minutes, or according to the manufacturer's directions. Turn off the heat and keep covered for 10 minutes. Fluff the rice with a fork.

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1 1/2 c.. long-grain rice (preferably jasmine), or about 2 1/2 c. leftover rice. 3 tbsp.. peanut or vegetable oil, divided. 3. large eggs, beaten to blend. 5. cloves garlic, grated or finely chopped

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Heat a large skillet or wok over medium-high heat and add the sesame oil. Once heated, add the frozen peas and carrots to the pan and sauté for about 2 minutes. Add the minced garlic and sauté for an additional minute. Add the cooked rice to the pan and toss with the vegetables. Sauté for about 5 minutes.

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Step 1. Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.

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Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Dotdash Meredith Food Studios. Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds.

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Vegetable Fried Rice. $2.99/16 Oz. Vegan. Frozen fried rice may sound like an oxymoron, but it is actually a brilliant time saver. Because of this convenience and its deliciousness, our Vegetable Fried Rice is a mainstay for many. It's packed with vegetables, including carrots, edamame, corn, green peas, leeks, and red bell pepper.

Make some delicious Garlic Fried Rice! I make this often, it's quick

Add a bit of oil to the skillet (which should still be over high heat), add some beaten eggs (1 egg per every 1 cup of rice is a safe bet) and scramble them vigorously just about 10 seconds.

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Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together. Stir-fry the rice and sauces: Next, add the rice, tamari and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.

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Add the eggs and scramble until fully cooked. Remove them from the pan and set aside. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute. Add in the cold rice and peas and sauté for 3-4 minutes.

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Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the chicken and eggs, and stir to combine.

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Heat the wok to medium heat and add 2 tablespoons of oil, along with the onion, garlic (if using), and carrots. Stir-fry for 1 minute. Add the mushroom and bell peppers, and continue to stir-fry for another 30 to 60 seconds. Turn the heat up to high, and add your rice.

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Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently.