Garlic-Ginger Stir-Fried Rice with Seasonal Vegetables

Rinse 1 cup jasmine rice under cold water until the water runs clear. Drain well.

In a medium saucepan, combine the rinsed rice with 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

While rice is cooking, prepare the vegetables: Peel and finely mince 6 cloves of garlic. Peel and finely mince 2 tablespoons of fresh ginger. Peel and dice 2 medium carrots into 1/4-inch pieces. Cut 1 small head of broccoli into small florets. Seed and dice 1 medium red bell pepper. Trim the ends of 1 cup snow peas. Thinly slice 4 scallions, separating white and green parts.

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, and 1 tablespoon rice vinegar. Set aside.

Spread the cooked rice on a baking sheet and allow to cool for 5 minutes. This helps prevent clumping during stir-frying.

Heat a large wok or skillet over high heat. Add 1 tablespoon vegetable oil. When oil is shimmering, crack 3 eggs into the pan and scramble quickly until just set but still moist, about 30 seconds. Transfer eggs to a plate.

Add 1 tablespoon vegetable oil to the wok. When hot, add the white parts of the scallions, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Add the carrots and stir-fry for 2 minutes. Add the broccoli and bell pepper and stir-fry for another 3 minutes. Add the snow peas and stir-fry for 1 minute more. The vegetables should be crisp-tender. Transfer to a plate.

Add the remaining 1 tablespoon vegetable oil to the wok. When hot, add the cooled rice, breaking up any clumps with a wooden spoon. Spread the rice across the surface of the wok and let it sear for 1 minute without stirring.

Stir the rice and continue to cook for another 2 minutes, allowing it to develop some crispy edges.

Return the vegetables and scrambled eggs to the wok. Pour the soy sauce mixture over everything and toss to combine. Stir-fry for 2 minutes until everything is well incorporated and heated through.

Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1/4 teaspoon red pepper flakes for heat, if desired.

Garnish with the green parts of the scallions and serve immediately.