Ingredients:
- cups Day-Old Cooked White Rice (cold and slightly dry)
- Large Eggs, lightly beaten
- Tablespoons Neutral Oil (for eggs)
- Tablespoons High Smoke Point Neutral Oil (e.g., Vegetable or Canola, divided)
- cloves Garlic, minced
- teaspoon Ginger, grated or minced
- /2 cup Yellow Onion, small dice
- /2 cup Carrots, small dice (brunoise)
- /2 cup Frozen Peas (do not thaw)
- stalks Scallions (Green Onions), sliced (whites separated from greens)
- Tablespoons Soy Sauce (Low Sodium preferred)
- Tablespoon Oyster Sauce (or Vegetarian Mushroom Sauce)
- teaspoon Toasted Sesame Oil
- /2 teaspoon White Pepper
Instructions:
- Heat 2 Tbsp of neutral oil in the wok over medium-high heat. Pour in beaten eggs and scramble quickly until just set but still slightly moist. Remove immediately to a clean bowl.
- Wipe out the wok if necessary. Increase heat to high. Add the remaining 3 Tbsp of high smoke point oil. When the oil is shimmering (almost smoking), add the garlic, ginger, and white parts of the scallions. Stir-fry rapidly for 30 seconds until fragrant.
- Add the diced carrots and onions. Stir-fry for 2 minutes until they start to soften slightly.
- Toss in the frozen peas. Stir-fry for 1 minute to heat through.
- Push the vegetables to one side of the wok. Add the cold rice to the empty side. Break it up with your spatula and let it toast for 1 minute before mixing it thoroughly with the vegetables. Continue frying for 3–4 minutes, ensuring the grains separate and lightly brown.
- Create a clear space in the middle of the rice. Pour the pre-mixed sauce (Soy Sauce, Oyster Sauce) into this space and let it bubble for 10 seconds. Immediately toss and fold everything together until the rice is evenly coated and heated through (about 1 minute).
- Return the cooked egg to the wok. Sprinkle with white pepper and toss everything together one last time. Remove from heat.
- Drizzle with the toasted sesame oil and toss with the green parts of the scallions. Serve immediately while piping hot.