Ingredients:

  • 4 cups cooked, cold long-grain white rice (day-old is best)
  • 3 large eggs, lightly whisked
  • Pinch of salt (for eggs)
  • 3 Tablespoons vegetable or canola oil
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 cup frozen peas and carrots, mixed
  • 2 Tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper
  • 3 stalks spring onions (scallions), white and green parts separated and chopped

Instructions:

  1. Prep Everything (Mise en Place): Ensure all vegetables are chopped, sauces are measured, and the cold rice is ready to go.
  2. Scramble the Eggs: Heat 1 Tbsp oil in the wok over medium-high heat. Pour in whisked eggs. Let them set slightly, then quickly scramble them until just cooked through but still tender. Remove eggs immediately and set aside.
  3. Aromatics: Add the remaining 2 Tbsp oil to the wok and increase heat to high. Once the oil is shimmering, add the minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry rapidly for 15–20 seconds until fragrant.
  4. Vegetables & Rice: Toss in the frozen peas and carrots. Cook for 1 minute, stirring constantly. Add the cold rice.
  5. Break Up & Fry: Use your spatula to break up any clumps of rice. Press the rice flat against the hot surface of the wok for a few seconds at a time to toast it lightly. Continue stirring and frying vigorously for 3–4 minutes.
  6. Seasoning: Push the rice to one side of the wok, creating a clear space. Pour the light and dark soy sauces into the empty hot space. Let them bubble for 5 seconds, then immediately toss and fold the rice through the sauces until evenly coloured.
  7. Combine & Finish: Return the scrambled egg to the wok. Sprinkle with white pepper. Toss everything together for one final minute to ensure it’s piping hot.
  8. Garnish: Take the wok off the heat. Drizzle with sesame oil and stir in the green parts of the spring onions. Serve immediately.