Vegan fried rice in a stainless steel pan

Mince the garlic and the ginger. Prepare the carrot. Roughly chop the bok choy.

Set the saute pan over medium-high heat.

Add the grapeseed oil and give the pan 2 to 3 minutes to heat up; the pan must be very hot and everything kept moving.

Saute the garlic and ginger 5 to 10 seconds, then add the carrots and the bok choy.

Add the corn and the leftover rice, then the sesame oil and soy sauce. Saute 2 to 3 minutes.

Finish with green onion.