20-Minute Vegan Fried Rice

Ingredients

• 2 tbsp Peanut oil (or vegetable/avocado oil)
• 2 medium, diced Carrots
• 4 medium, white and green parts separated Scallions
• 2 minced Garlic cloves
• 4 cups Leftover cooked rice (cold, day-old)
• 3 tbsp Soy sauce (or tamari for GF)
• 2 tbsp Vegan oyster sauce (mushroom-based)
• 1 tsp (optional) Sriracha
• 1 cup Frozen peas, thawed
• 1 tbsp Toasted sesame seeds
• 1 tsp Toasted sesame oil

Instructions

1. Heat oil in a large skillet or wok over medium heat. Add diced carrots and white parts of scallions. Cook 5 minutes, stirring frequently, until carrots begin to soften. *(5 min)*
2. Push carrots and scallions to the side. Add garlic and cook 1 minute, stirring constantly, until very fragrant. *(1 min)*
3. Mix garlic into the vegetables. Raise heat to HIGH. Add cold rice, soy sauce, vegan oyster sauce, and sriracha.
4. Stir-fry continuously, flipping with a spatula, until sauce dries up and rice crisps in spots, 4-5 minutes. *(5 min)*
5. Stir in thawed peas, sesame seeds, and green parts of scallions.
6. Drizzle in sesame oil and remove from heat. Taste and adjust seasoning. Serve immediately.