Ingredients:

  • 4 cups cold, day-old long-grain white rice (Jasmine or Basmati preferred)
  • 4 large eggs, lightly beaten
  • 4 tablespoons high smoke point vegetable oil (Canola, Grapeseed, or Peanut oil), divided
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 cup finely diced yellow onion
  • 1 cup thawed frozen peas and carrots mix
  • 1/2 cup thinly sliced scallions (green parts only), plus extra for garnish
  • 2 tablespoons light soy sauce (low sodium preferred)
  • 1 teaspoon dark soy sauce (optional, for colour)
  • 1 teaspoon toasted sesame oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prep Rice: Ensure rice is completely cold. If necessary, gently break up any large clumps using your fingers or a fork.
  2. Prep Eggs: Whisk eggs with a pinch of salt and pepper in a small bowl. Have all other ingredients measured and ready (mise en place).
  3. Heat 1 Tbsp oil in a wok or large, heavy-bottomed skillet over medium-high heat until shimmering. Pour in the beaten eggs. Cook quickly, pushing the edges toward the centre until they form soft, loose curds. Remove eggs immediately and set aside.
  4. Return the wok to high heat. Add the remaining 3 Tbsp of oil. Wait until the oil is just smoking slightly.
  5. Add onions and stir-fry for 30 seconds until fragrant. Add minced garlic and ginger; stir-fry rapidly for about 15 seconds until aromatic (do not burn the garlic).
  6. Add the peas and carrots; stir-fry for 1 minute to heat through.
  7. Push the vegetables to one side of the wok. Add the cold rice to the hottest part of the wok. Spread the rice thinly and let it sit undisturbed for 30 seconds to toast slightly. Begin tossing and stirring vigorously until the rice grains are separated and heated through (about 2–3 minutes).
  8. Create a well in the centre of the rice. Pour in the light and dark soy sauces. Let the sauces sizzle for a few seconds before tossing everything together quickly to coat evenly.
  9. Return the cooked egg to the wok. Toss everything together until the egg is distributed beautifully throughout the rice.
  10. Remove the wok from the heat immediately. Stir in the toasted sesame oil and most of the sliced scallions. Taste and adjust salt/pepper if needed. Garnish with remaining scallions before serving piping hot.