Ingredients:

  • 4 cups cooked Jasmine rice, chilled and day-old
  • 2 tbsp high-heat oil (avocado or vegetable oil)
  • 3 tbsp unsalted butter, divided
  • 1 small white onion, finely diced (approx. 110g)
  • 0.5 cup frozen peas and carrots, thawed
  • 2 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 3 large eggs, lightly beaten
  • 0.5 tsp toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Prepare the 'Mise en Place': Ensure the cold rice is broken up by hand into individual grains so there are no large clumps. Mince the garlic and dice the onions.
  2. Heat a large wok or 12-inch cast iron skillet over high heat with 1 tablespoon of high-heat oil. Sauté the diced onions and thawed peas and carrots until the onions are translucent.
  3. Push the vegetables to the outer rim of the pan to create a well in the center. Pour the beaten eggs into the center and let them set for 30 seconds.
  4. Lightly scramble the eggs in the center of the pan before folding the cooked vegetables back into the egg mixture.
  5. Add another tablespoon of oil and the chilled rice to the pan. Spread the rice flat and let it sit undisturbed for 60 seconds to develop a Maillard reaction crust.
  6. Add the butter, minced garlic, soy sauce, and toasted sesame oil. Toss everything together for 2 minutes using a flat-edged spatula until the butter is emulsified and the rice is evenly coated.
  7. Garnish with toasted sesame seeds and sliced green onions before serving.