This classic dish is simple, yet flavorful, and embodies the comforting, versatile essence of Chinese home cooking.

Ingredients

1. Jasmine rice, 400 g

2. Green onion (green part only), 30 g

3. Carrots, 30 g

4. Frozen corn and peas, 120 g

5. Large eggs, 4

6. Salt

7. Oil (any type can be used)

8. Light soy sauce, 15 mL

9. Dark soy sauce, 5 mL

10. Sugar

11. Chicken bouillon powder (optional)

** Measurements are a rough guide, more or less of each ingredient can be used.

Method

1. Wash the rice three times, using fresh water after each rinse. This step removes excess starch, ensuring the grains won't stick together. Drain the rice thoroughly after the final rinse, then add it to a rice cooker with roughly 400 ml of water. Cook according to your rice cooker’s instructions.

2. Dice the green part of the green onions into small pieces and set aside. Slice the carrots into thin strips, then dice into small pieces. Combine the diced carrot with the frozen corn and peas in a bowl.

3. Crack eggs into a separate bowl and season with salt. Beat the eggs until fully mixed, then set the bowl aside.

4. Add roughly 70 ml of water to the vegetable bowl and microwave the mixture for 2 minutes to cook the vegetables. Drain any excess water from the bowl. Optionally, after the rice has steamed for 2 minutes, fluff (stir) it with chopsticks for 1-2 minutes to release excess steam and prevent clumping.

5. Heat a wok on high heat, then reduce the heat to low and add some oil. Pour in the beaten eggs and stir gently for 20-30 seconds until they begin to set. Add the cooked rice to the wok and stir fry constantly for about 2 minutes, breaking apart any clumps of rice and eggs with a wok spatula. Press down on the rice with the flat side of the spatula to gently loosen any remaining clumps.

6. Add the mixed vegetables to the wok and increase the heat to high, continuing to stir fry for another 2-3 minutes. Lower the heat to medium and pour the light and dark soy sauce, some salt and sugar, a pinch of chicken bouillon powder and some more oil over the rice. Stir fry everything together for another 2-3 minutes to ensure even seasoning. Finally, add the diced green onions and stir fry for one more minute to combine all the ingredients. Turn off the heat and taste the fried rice, adjusting the seasoning as needed, with an additional 5 ml of light soy sauce if desired.

Serving Recommendations

This dish is best served hot.