Ingredients:

  • cups cold, cooked medium-grain rice (day-old and refrigerated)
  • large Eggs, lightly whisked
  • Tbsp Neutral Oil (Canola or Sunflower), divided
  • cloves Garlic, finely minced
  • tsp fresh Ginger, freshly grated or minced
  • /2 medium Yellow Onion, small dice
  • /2 cup Carrots, small dice
  • /2 cup Frozen Peas, do not thaw
  • stalks Scallions (Green Onions), separated whites/light green from dark green tops
  • Tbsp Soy Sauce (Low Sodium preferred)
  • tsp Dark Soy Sauce
  • tsp Toasted Sesame Oil
  • /4 tsp White Pepper
  • /2 tsp Sugar

Instructions:

  1. Prep the Components: Ensure the cold rice is lightly broken up with your hands. Whisk the eggs and mix the sauce ingredients (Soy Sauce, Dark Soy Sauce, White Pepper, Sugar) in a separate small bowl. Separate scallion greens from whites.
  2. Scramble the Eggs: Heat 1 Tbsp of oil in a large wok or heavy skillet over medium-high heat until shimmering. Pour in the whisked eggs and scramble quickly until just set but still slightly soft. Remove eggs immediately and set aside.
  3. Sauté Aromatics: Add the remaining 2 Tbsp of oil to the hot wok. Add the diced onion, carrots, and the white/light green parts of the scallions. Stir-fry vigorously for 2 minutes until the carrots begin to soften. Add the minced garlic and ginger; cook for 30 seconds until fragrant.
  4. Introduce the Rice: Push the vegetables to one side of the wok. Add the cold rice to the empty side. Allow the rice to heat through for 1 minute without stirring, encouraging it to crisp slightly.
  5. Combine and Season: Incorporate the rice and vegetables. Break up any remaining clumps thoroughly. Pour the prepared seasoning sauce evenly over the rice and stir-fry constantly for 2–3 minutes until the rice is heated through and evenly coloured.
  6. Final Additions: Toss in the frozen peas and the reserved scrambled eggs. Stir-fry for 1 more minute until the peas are bright green and cooked through.
  7. Finish and Serve: Turn off the heat. Drizzle the toasted sesame oil over the mixture and stir quickly to combine. Sprinkle with the reserved dark green scallion tops. Serve immediately.