Veggie Fried Rice


  • 2 TBSP Ty Ling Pure Sesame Oil
  • 1 TBSP Olive Oil (+ more if needed)
  • 1 Yellow Onion, diced
  • 4 Lg Carrots, diced
  • 1/2 C Diced Mushrooms (baby bella or white)
  • 3 Cloves Garlic, minced
  • 1/2 C Asparagus, cut into 1 inch bites
  • 1 Can Ty Ling Stir Fry Corn
  • 1 lg Egg
  • 3 C Cooked Jasmine Rice (leftover or day old rice works best!)
  • Salt & Pepper to taste
  • 3 TBSP Soy Sauce
  • Sesame Seeds for topping, optional
By: Liz Buuck @Buuck Farms Bakery


  1. Heat oil in large skillet. Add onion and carrot, season with salt and pepper, and sauté for 3-5 minutes, or until onion is soft and translucent.
  2. Add mushrooms, cook for another 2-3 minutes. Add Ty Ling Stir Fry Corn, asparagus, and minced garlic stir to combine. Cook for 1 minute or until garlic is fragrant.
  3. Then, move all the veggies to the outside edges of the pan, creating a circle in the middle. Crack the egg into the empty circle in the pan. Season egg with salt and pepper, then allow to cook for 30 seconds.
  4. Using a wooden spoon, scramble the egg and allow it to cook another 30 seconds, then stir it in with the cooked veggies. Add more oil if the pan gets too dry.
  5. Stir in the cooked rice. Spread the rice into an even layer in the pan and allow it to cook for 2-3 minutes without stirring it. This will create a crispy edge on some of the rice!
  6. Stir in the soy sauce. Taste for seasoning and add salt and pepper if needed. Top with sesame seeds, and enjoy.