Ingredients:

  • 2 cups (400g) cooked long-grain rice, cold (day-old is best)
  • 30ml vegetable oil
  • 1 small onion, finely diced (approx. 1/2 cup)
  • 60g frozen peas, thawed
  • 30g diced carrots
  • 2 large eggs
  • 2 scallions, thinly sliced, green parts only
  • 15ml soy sauce (low sodium preferred)
  • 5ml sesame oil
  • Pinch of white pepper (optional)

Instructions:

  1. Break up any clumps of cold rice with your fingers. This ensures even cooking and prevents mushiness.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion and carrots and sauté until softened, about 3-5 minutes.
  3. Push the onion and carrots to one side of the wok. Crack the eggs into the cleared space and scramble until cooked through. Break them up into small pieces with your spatula.
  4. Add the rice to the wok and break it up with your spatula, incorporating it with the vegetables and egg. Fry for 2-3 minutes, stirring frequently, until the rice is heated through.
  5. Add the peas, soy sauce, sesame oil, and white pepper (if using). Stir well to combine and cook for another 1-2 minutes, until everything is evenly distributed and heated through.
  6. Remove from heat and garnish with sliced scallions. Serve immediately.