Vegetable Fried Rice

My maternal grandmother; Ms. Annie Ruth Burton would alway ask me and my two older brothers what we wanted to eat, each visit to her sweet smelling home. Me, the youngest, and most finicky eater would always request fried rice, and braised wings from China Cafeteria, the local Chinese take-out spot around the corner from her home. Me, the youngest, and most finicky eater would always request fried rice, and braised wings from China Cafeteria, the local Chinese take-out spot around the corner from her home. Anyone from within or around Atlanta, GA. can speak to an experience with China Cafeteria, as it was our first passive introduction into the wonders of Asian cuisine. 

Through my own struggles to replicate Chinese take-out style fried rice and research I've unlocked some secrets to share:
1) Prepare your rice the night before, slightly undercooked, and preferably jasmine rice.
2) Dark soy sauce is not your friend here and will overpower the dish.
3) Have all of your ingredients prepped and ready to dump in your wok, or large frying pan. Using the chow or stir fry technique, there is no time for delay, work quickly!
4) Finally, use this recipe as a guide for your tastes. Add shrimp (my personal favorite), chicken, or whatever you have a taste for or, what's left in the fridge. The wonder of cooking for yourself are the endless customization options. Recipe allows 4-5 servings easily.

Ingredients:

4c steamed jasmine rice (prepared the night before)

3/4c onion (diced)

2 tsp garlic (minced)

3/4c zucchini (diced)

3/4c Yellow Squash (diced)

3/4c Red Bell Pepper (diced)

1/2c carrot

1/2c frozen peas

4 green onion (chopped)

1/4c light soy

3 tablespoons oil (canola, vegetable, or peanut oil)

2 tsp sesame oil

1/4 tsp black pepper

1 tsp garlic powder

1 tsp sugar

1/2 tsp kosher salt

Recipe:

1. First, heat one tablespoon of oil in your wok or large frying pan over high heat, add the onion, carrot, zucchini, and yellow squash and stir fry until the onion is softened and translucent. Then add your garlic. Be careful not to allow browning here. Stir constantly. 
2. Next, add peas, red bell pepper, black pepper, sugar, onion powder, sesame oil, and the remaining two tablespoons of oil to the wok. Stir fry for one minute continuing to move the contents constantly. 
3. Next, add your rice, and 1/4c of light soy sauce, and half of the green onion. Stir fry for three minutes allowing rice to heat through and flavors to blend. Again, keep stirring constantly.
4. Once you’re done stir frying the rice, plate immediately and garnish with remaining green onion. Taste and adjust your seasoning here as well.