Step 1

Rinse rice under cold water until the water runs clear. This removes excess starch from the rice.

Step 2

Cook rice according to package instructions. Spread the cooked rice out on a tray or large plate to cool evenly. Once the rice is at room temperature, place in the refrigerator overnight. This step is crucial for the best fried rice texture, but you can also use frozen rice instead.

Step 3

Make the vinegar sauce by whisking together rice wine vinegar, soy sauce, apple cider vinegar, sugar, salt and red pepper flakes in a bowl. Set aside.

Step 4

In a second small bowl, combine the whites of the scallions along with 2 Tbsp. vegetable oil and crushed garlic. Set aside.

Step 5

Heat a splash of oil in a large non-stick skillet over medium heat. Add chopped broccoli along with ¼ cup of water. Cover and cook for 4-5 minutes till tender but still slightly crispy. Remove from pan and set aside.

Step 6

In the now-empty skillet, heat another splash of oil. Add mushrooms and diced red bell pepper and cook until softened, about 5 minutes. Add sliced shallot and cook for an additional minute. Transfer to the bowl with broccoli.

Step 7

Add the scallion white & garlic mixture to an empty skillet and cook over medium heat for about 30 seconds till fragrant. Then, add vinegar sauce, cooked vegetables, cooked (or frozen) rice and scallion greens to the pan. Cook, tossing rice constantly till mixture is combined and heated through.

Step 8

Off heat, stir in chopped Thai basil and serve with a lime wedge.