Name: Vegetable Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.); 3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.); 2 pcs large eggs (Lightly beaten in a small bowl.); 4 clove garlic (Finely minced.); 1 tbsp fresh ginger (Finely grated.); 3 pcs scallions (Thinly sliced, with white and green parts separated.); 1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.); 3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.); 1 pinch salt (Adjust to taste, as soy sauce is also salty.); 1 pinch white pepper powder (Provides a distinct, less pungent heat than black pepper.); 1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)

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