Ingredients:

  • 3 cups (600 g) cooked jasmine or long-grain rice, chilled
  • 8 oz (225 g) imitation crab sticks, shredded or flaked by hand
  • 2 large eggs (100 g), beaten with a pinch of salt
  • 1/2 cup (75 g) frozen peas and carrots
  • 3 cloves garlic (9 g), minced
  • 3 green onions (30 g), white and green parts separated, both sliced
  • 3 tbsp (45 ml) neutral oil, divided (such as canola, vegetable, or peanut)
  • 2 tbsp (30 ml) light soy sauce
  • 1 tsp (4 g) sugar
  • 1/2 tsp (3 g) fine salt
  • 1/4 tsp (0.5 g) ground white pepper
  • 1 tsp (5 ml) toasted sesame oil

Instructions:

  1. Refrigerate the cooked rice for at least 8 hours or overnight until chilled.
  2. Break up the chilled rice with your fingertips until no large clumps remain and the grains look separate.
  3. Shred or flake the imitation crab and set it aside.
  4. In a small bowl, combine the soy sauce, sugar, fine salt, white pepper, and sesame oil. Stir until the sugar dissolves.
  5. Beat the eggs with a pinch of salt.
  6. Heat 1 tablespoon (15 ml) of the oil in a 12-inch wok or heavy skillet over medium-high heat until it shimmers.
  7. Pour in the eggs and stir gently with a spatula for about 60 seconds, until no liquid egg remains and the eggs reach 160°F (71°C).
  8. Transfer the eggs to a plate. Do not rinse or wipe the wok.
  9. Raise the heat to high and add the remaining 2 tablespoons (30 ml) of oil. Wait until it begins to smoke lightly.
  10. Add the white parts of the green onions, the garlic, and the frozen peas and carrots. Stir-fry for 30 seconds, until the garlic smells fragrant but has not browned.
  11. Add the rice in a single layer. Press it flat against the wok and leave it alone for 60 seconds so the bottom can toast.
  12. Toss and repeat for 3 to 4 minutes, until the grains are hot, separate, and some edges look golden.
  13. Pour the sauce evenly over the rice around the edges of the wok, then toss to coat. The sauce should sizzle on contact.
  14. Add the imitation crab and stir-fry for 1 to 2 minutes, until heated through to 145°F (63°C). Do not overcook, or the crab turns rubbery.
  15. Return the scrambled eggs to the wok and break them into pieces as you toss.
  16. Remove from heat, stir in the green parts of the onions, and serve right away.