Ingredients:

  • 3 large eggs, lightly beaten with a pinch of salt
  • 3 cups day-old cooked white rice, chilled
  • 2 Tbsp neutral high heat oil (Canola or Vegetable), divided
  • 2 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup frozen peas and diced carrots mix (thawed slightly)
  • 1 Tbsp Light/Low Sodium Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1/2 tsp Toasted Sesame Oil
  • Pinch of White Pepper (to taste)
  • Salt and Black Pepper (to taste)
  • 2 scallions (green parts only), sliced

Instructions:

  1. Heat 1/2 Tbsp oil in the wok over medium-high heat until shimmering. Pour in the whisked eggs. Scramble quickly until just set but still slightly moist. Remove immediately and set aside.
  2. Wipe the wok if necessary. Add the remaining 1.5 Tbsp oil and increase heat to high. When the oil is smoking lightly, add garlic and ginger. Stir-fry rapidly for 10 seconds until fragrant.
  3. Add the peas and carrots. Stir-fry for 30 seconds to heat through.
  4. Add the cold, day-old rice. Use your spatula to break up any clumps. Toss and stir-fry vigorously for 2–3 minutes, pushing the rice up the sides of the wok until the grains start to look dry and slightly toasted.
  5. Push the rice to one side of the wok, creating a clear patch in the centre. Add the light soy sauce and dark soy sauce directly into the empty space. Let it bubble for 5 seconds, then quickly toss the rice to coat everything evenly.
  6. Return the cooked scrambled eggs to the wok. Toss everything together rapidly for 1 minute to ensure the rice is piping hot throughout.
  7. Turn the heat off. Drizzle with toasted sesame oil and season with white pepper. Toss one last time with the sliced scallions. Serve immediately.