Vegetable Fried Rice
2 3/4 cups water
1 1/2 cups uncooked long-grain white rice, rinsed, drained
1/4 teaspoon salt
5 tablespoons grapeseed oil, divided
2 large eggs, beaten to blend
4 small carrots (about 4 ounces total), peeled and finely diced
1 cup broccoli florets, cut into small pieces
3 green onions; white parts thinly sliced, green parts cut diagonally into 1-inch pieces
1/4 cup reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/3 cup roasted peanuts, coarsely chopped
Combine the water, rice, and 1/4 teaspoon of salt in a saucepan and cook until the rice is tender and water is absorbed. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
Heat a large wok over medium-high heat until the first wisp of white smoke comes off of the wok.
Add 1 tablespoon of grapeseed oil to the wok and tilt the wok to coat.
Add the eggs and quickly stir until just cooked, about 30 seconds.
Remove the eggs from the wok and set aside on a plate.
Heat 3 tablespoons of grapeseed oil in the wok over medium-high heat.
Add the carrots and broccoli to the wok and stir fry for 1 minute. Stir in the white parts of the green onions.
Add the cold rice and stir fry for 2 minutes or until heated through. Drizzle with the remaining 1 tablespoon of grapeseed oil.
Add the soy sauce and sesame oil and continue to stir fry for 1 minute.
Stir in the eggs and peanuts.
Transfer the rice to a bowl and sprinkle with the green parts of the green onions and serve.