Vegetable Fried Rice (蔬菜炒饭)

2 standard portions

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Ingredients

• 1 tablespoon chili oil
• 1 tablespoon black bean sauce
• 2 teaspoons soy sauce
• 2 tablespoons peanut oil ((or vegetable oil))
• 4 eggs (, beaten)
• 3 cloves garlic (, minced)
• 2 cups frozen mixed vegetables ((*Footnote 1))
• 3 cups cooked white rice (refrigerated medium grain rice works best)
• 4 green onions (, sliced)
• 1/4 teaspoon salt ((or to taste))

Method

1. Combine the chili oil, black bean sauce, and soy sauce in a small bowl. Stir to mix well.
2. Add 1 tablespoon of oil to a large skillet and heat over medium-high heat until hot. Add the eggs. Wait until the bottom is cooked, then scramble slightly until just cooked. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon of oil and the garlic. Stir a few times to release the fragrance.
4. Add the vegetables. Stir and cook until thawed and all the liquid has evaporated.
5. Add the rice. Stir and cook until the rice is heated through and lightly toasted, 2 to 3 minutes.
6. Pour in the chili oil mixture. Cook, stirring occasionally, until the rice is evenly coated with the rice, 2 minutes or so.
7. Return the eggs to the pan, add the green onions, and sprinkle the salt. Keep stirring to mix everything well, 1 to 2 minutes. Turn to low heat and taste the rice. Adjust the seasoning by adding more salt, if needed.
8. Transfer everything to a plate and serve hot as a main dish or side dish.