Ingredients:

  • 2 cups (400g) cooked day-old short-grain Japanese rice
  • 4 oz (115g) cooked chicken, pork, shrimp, or tofu, diced
  • 1/2 medium onion, finely diced (about 1/2 cup)
  • 1/2 cup (50g) frozen peas, thawed
  • 1 carrot, finely diced (about 1/2 cup)
  • 2 green onions, thinly sliced (white and green parts separated)
  • 2 large eggs, lightly beaten
  • 2 tablespoons (30 ml) vegetable oil or canola oil
  • 1 tablespoon (15 ml) soy sauce (Japanese, like Kikkoman)
  • 1 teaspoon (5 ml) sesame oil
  • 1/2 teaspoon (2.5 ml) mirin (optional)
  • Pinch of ground white pepper
  • Salt, to taste
  • Toasted sesame seeds, for garnish
  • Pickled ginger, for serving (optional)

Instructions:

  1. Heat 1 tablespoon (15 ml) of vegetable oil in a large wok or skillet over medium-high heat.
  2. Pour in the beaten eggs and quickly scramble them until lightly cooked but still slightly soft. Remove from the wok and set aside.
  3. Add the remaining 1 tablespoon (15 ml) of vegetable oil to the wok. Add the diced onion and the white parts of the green onions. Sauté until softened and fragrant, about 2-3 minutes.
  4. Add the diced protein and carrot. Cook for 2-3 minutes, until the protein is heated through and the carrots are slightly tender. Add the thawed peas.
  5. Add the cold, cooked rice to the wok. Break up any clumps with your spatula.
  6. Pour in the soy sauce, sesame oil, and mirin (if using). Season with a pinch of white pepper. Toss everything together to coat the rice evenly, ensuring rice is not sticking to the bottom of the pan.
  7. Return the scrambled eggs to the wok. Toss to combine.
  8. Taste and adjust seasoning with salt if needed.
  9. Garnish with the green parts of the green onions and toasted sesame seeds. Serve immediately with pickled ginger (optional).