Ingredients:

  • 1 cup Mahatma Jasmine Rice (200g)
  • 2 cups water (480ml)
  • 1 tablespoon vegetable oil (15ml)
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 cup bell peppers, diced (red, yellow, or green)
  • 1 cup snap peas or green beans, trimmed
  • 2 large eggs, lightly beaten (optional)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1 teaspoon sesame oil (5ml)
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Rinse rice under cold water until water runs clear. Combine rinsed rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
  2. While the rice is cooking, prepare vegetables and protein (if using). Marinate protein in soy sauce for 10 minutes.
  3. Heat vegetable oil in a wok over medium heat. Add garlic and ginger; sauté until fragrant. Stir in bell peppers and snap peas; cook until tender-crisp (about 3-4 minutes).
  4. Push vegetables to one side of the wok; pour in beaten eggs. Scramble until fully cooked, then mix with vegetables.
  5. Fluff cooked rice with a fork; add it to the wok. Drizzle in soy sauce, oyster sauce, and sesame oil. Stir to combine, cooking for an additional 2-3 minutes.
  6. Season with salt and pepper to taste. Garnish with green onions and sesame seeds before serving.