Start by cooking your jasmine rice according to package instructions. Once it’s cooked, let it cool, preferably overnight in the fridge. This helps the grains firm up and prevents mushiness.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Crack the eggs into a bowl, whisk them until blended, and pour into the skillet. Scramble them until fully cooked. Season with a pinch of salt and pepper. Once done, set them aside in a separate bowl.

In the same skillet, add the remaining oil. Toss in the diced onions, ginger, and garlic if using. Sauté until the onions are translucent, about 3-5 minutes. Next, add the carrots, green beans, and red pepper. Cook until they are vibrant and tender, around 5-7 minutes.

Once the veggies are ready, stir in the cooled rice. Pour in the soy sauce and sesame oil. Mix thoroughly, ensuring the rice is coated evenly. Add back the scrambled eggs and combine everything gently.

Check for seasoning. If you need more flavor, sprinkle a bit more soy sauce or sea salt. Once satisfied, let it cool before portioning.

Divide the fried rice into freezer-safe containers. Note the date on each container, and store them in the freezer.