Vietnamese Vegetable Fried Rice

Step 1

Place the carrot on a cutting board with the pointy end away from you. Slice it crosswise into thin coins about 1/8-inch thick, like slicing a pencil into discs.

Step 2

Hold a scallion on the cutting board and slice it crosswise into 1/4-inch pieces, from the white root end all the way through the green top, like cutting green onion rings.

Step 3

Repeat with the remaining 2 scallions.

Step 4

Set a large skillet or wok over medium-high heat and wait 1 minute until the bottom feels hot when you hold your hand briefly above it (about 2 inches up).

Step 5

Pour 2 tablespoons of neutral oil into the hot pan, then swirl it to coat the bottom evenly; the oil should shimmer and slide quickly when you tilt the pan.

Step 6

Add the carrot coins and stir them constantly for 2 minutes until they soften slightly and the edges turn golden.

Step 7

Pour in the frozen peas and stir everything together for 1 minute until the peas are no longer icy and the pan is very hot again.

Step 8

Add all 2 cups of the cooked rice to the pan, breaking up any clumps with the back of a wooden spoon as you stir.

Step 9

Stir everything together over medium-high heat for 2 minutes until the rice is heated through and grains are separated, not clumped together.

Step 10

Pour in the 2 tablespoons of soy sauce and stir for 30 seconds until the rice is evenly coated and the pan smells savory.

Step 11

Drizzle the 1 tablespoon of sesame oil over the rice and stir for 20 seconds until you no longer see any oil pooling at the bottom.

Step 12

Remove the skillet from heat, then scatter all the scallion pieces on top of the rice.