Vegetable Fried Rice Recipe (Easy Veggie Fried Rice)

In a small bowl, stir together the light soy sauce, rice wine, dry sherry-style wine, and salt. Keep it close so you can add it quickly.

Dice the carrot and red bell pepper small, and mince the garlic. Small pieces cook fast and stay evenly tender.

Heat a wok or large skillet over medium-high heat. Add a little oil only if the pan needs it. Scramble the eggs just until set, then slide them onto a plate.

In the same pan, stir the garlic for 10–15 seconds. Add the carrot and bell pepper and cook for 2–3 minutes so they’re still a bit crisp.

Add the cooked rice and break up any clumps with a spatula. Pour in the sauce and toss for 3–4 minutes until the rice is hot and the grains look separate.

Return the eggs to the pan and toss for 30–60 seconds. Serve hot; if you like, top with sliced scallions.