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1. Finely mince the garlic, dice the onion, and cut the carrot into small peas-size cubes; slice the green onions and set the green tops aside for garnish.
3 clove garlic,
0.5 piece yellow onion,
1 piece carrot,
2 piece green onions (scallions)
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2. If using eggs, crack them into a small bowl and beat until smooth with a pinch of salt.
2 piece eggs (optional, for extra protein),
0.2 tsp salt
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3. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, water, brown sugar, sesame oil, minced garlic, and red pepper flakes until smooth; adjust with a splash more water if needed to make a pourable sauce.
0.2 cup peanut butter (creamy, unsweetened if possible),
3 tbsp soy sauce (or tamari),
1.5 tbsp rice vinegar,
3 tbsp water,
3 clove garlic,
1 tbsp brown sugar (or honey),
1 tsp toasted sesame oil,
0.2 tsp crushed red pepper flakes (optional)
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4. Heat half of the neutral oil in a large skillet or wok over medium-high heat; if using eggs, add the beaten eggs, scramble just until set, then transfer to a plate.
1 tbsp neutral oil (canola, vegetable, or peanut),
2 piece eggs (optional, for extra protein)
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5. Add the remaining neutral oil to the hot pan, then add the diced onion and carrot; stir-fry until the onion is translucent and the carrot is just tender, about 4 to 5 minutes.
2 tbsp neutral oil (canola, vegetable, or peanut),
0.5 piece yellow onion,
1 piece carrot
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6. Add the frozen peas and frozen corn to the pan and cook, stirring often, until heated through and any excess moisture has mostly evaporated, about 2 to 3 minutes.
0.8 cup frozen peas,
0.8 cup frozen corn
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7. Add the cooked rice to the pan, breaking up any clumps, and stir-fry until the grains are hot, lightly toasted, and separated, about 3 to 4 minutes.
3 cup cooked jasmine rice (day-old, chilled if possible)
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8. Pour the peanut sauce evenly over the rice and vegetables and toss continuously until everything is well coated and the sauce clings to the rice, about 2 minutes; season with salt and black pepper to taste.
0.2 tsp salt,
0.2 tsp black pepper
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9. Return the scrambled eggs to the pan (if using) along with the sliced green onions; gently fold to combine and warm through, then squeeze lime juice over the rice and toss once more.
2 piece eggs (optional, for extra protein),
2 piece green onions (scallions),
0.5 piece lime
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10. Transfer the peanutty veggie fried rice to bowls and garnish with chopped roasted peanuts and additional green onion tops if desired; serve hot.
2 piece green onions (scallions),
0.2 cup roasted peanuts (optional garnish, chopped)
By james