Ingredients:

  • 4 cups Day-old Cooked White Rice (Jasmine preferred, cold and broken up)
  • 3 Large Eggs, lightly beaten with a pinch of salt
  • 3 Tbsp Neutral Oil (Canola or Vegetable), divided
  • 2 cloves Garlic, minced
  • 1 tsp fresh Ginger, grated
  • 1/2 cup Yellow Onion, small, diced
  • 1/2 cup Frozen Peas & Carrots mix, thawed slightly
  • 3 stalks Scallions (Green Onions), white and green parts separated and sliced thinly
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 tsp Dark Soy Sauce (for colour)
  • 1 tsp Toasted Sesame Oil
  • 1/4 tsp White Pepper

Instructions:

  1. Prep the Rice: Ensure the cold rice is completely broken up into individual grains in a bowl. Set aside aromatics and sauces.
  2. Scramble the Eggs: Heat 1 Tbsp of oil in the wok over medium-high heat until shimmering. Pour in the beaten eggs. Cook quickly, stirring gently, until just set but still slightly soft. Remove immediately from the wok and set aside.
  3. Sauté Aromatics & Veggies: Wipe the wok clean if necessary. Add the remaining 2 Tbsp of oil and increase heat to high (smoking hot!). Add the diced onion, garlic, ginger, and the white parts of the scallions. Stir-fry rapidly for about 30–60 seconds until fragrant.
  4. Introduce the Cold Rice: Add the cold, loose rice to the hot wok. Stir-fry vigorously for 2–3 minutes, constantly tossing and pressing gently to separate any remaining clumps and heat the grains through.
  5. Add Colour and Vegetables: Add the peas and carrots. Continue tossing for 1 minute.
  6. Flavouring: Create a small well in the centre of the rice. Add the soy sauces and white pepper directly onto the hot base of the wok. Quickly toss and fold everything together until the rice is evenly coated and coloured.
  7. The Final Mix: Return the scrambled egg to the wok. Toss quickly to incorporate evenly.
  8. Finish: Remove the wok from the heat immediately. Drizzle with the toasted sesame oil and garnish with the reserved green parts of the scallions. Serve piping hot.