A delightful twist on the classic fried rice, featuring vibrant vegetables and a hint of sesame for added flavor.
Cook the rice according to the package instructions and let it cool.
Using day-old rice ensures better texture for frying.
Heat a wok over medium-high heat and add sesame oil.
Ensure the wok is hot before adding oil for even cooking.
Scramble the eggs in the wok and set aside.
Break the eggs into small pieces as they cook.
Sauté garlic and ginger in the wok until fragrant.
Stir constantly to prevent burning.
Add the chopped carrots, bell peppers, and scallions, and stir-fry for 3 minutes.
Cut vegetables into uniform sizes for even cooking.
Mix in the cooled rice and tamari, and stir-fry for another 3 minutes.
Ensure the rice is evenly coated with tamari.
Add the scrambled eggs back into the wok, mix well, and serve hot.
Garnish with extra scallions for a fresh touch.
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