Ingredients:

  • 4 cups cooked Medium-Grain White Rice (day-old, refrigerated)
  • 2 Tbsp Light Soy Sauce
  • 1 Tbsp Dark (or Mushroom) Soy Sauce
  • 1 Tbsp Oyster Sauce (or vegetarian alternative)
  • 1 tsp Toasted Sesame Oil
  • 1/2 tsp White Pepper
  • 3 Tbsp Neutral High-Heat Oil (e.g., Canola, Grapeseed), divided
  • 3 Large Eggs, lightly whisked with a pinch of salt
  • 1 cup Diced Cooked Chicken, Shrimp, or Tofu (pre-cooked)
  • 3 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • 1 cup Frozen Peas and Diced Carrots Mix
  • 1/2 medium Yellow Onion, finely diced
  • 3 stalks Scallions (Green Onions), sliced (whites and greens separated)

Instructions:

  1. Prep the Rice: Break up the cold, day-old rice thoroughly with your hands in a bowl. Ensure there are no large clumps—this is critical for even cooking.
  2. Mix the Sauce: In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, and white pepper. Set aside. Separate the scallion whites and greens.
  3. Scramble the Eggs: Heat 1 Tbsp of oil in the wok over medium-high heat. Pour in the whisked eggs. Cook quickly, stirring constantly until just set but still slightly moist. Remove eggs immediately and set aside.
  4. Aromatics and Protein: Return the wok to high heat. Add the remaining 2 Tbsp of oil until shimmering. Add the diced onion, scallion whites, garlic, and ginger. Stir-fry vigorously for 30 seconds until fragrant. Add the cooked protein and stir-fry for 1 minute to warm through.
  5. Vegetables: Add the frozen peas and carrots. Stir-fry until heated through (about 1 minute).
  6. The Rice Toss: Add the broken-up cold rice to the wok. Use a folding or chopping motion with your spatula to integrate the rice with the aromatics, tossing constantly for 2–3 minutes until the rice starts to smell slightly nutty and looks drier.
  7. Sauce Integration: Pour the prepared sauce mixture evenly over the rice. Toss constantly and rapidly for 1–2 minutes. The rice should quickly absorb the liquid and turn a uniform, appealing brown colour.
  8. The Final Fold: Return the scrambled eggs to the wok. Add the toasted sesame oil. Toss quickly one last time to incorporate everything evenly.
  9. Serve: Remove from heat immediately. Stir in the green parts of the scallions just before serving hot.