Ingredients:

  • 2 cups (400g) cooked long-grain rice, day-old and chilled
  • 2 tablespoons vegetable oil (or peanut oil for extra flavor)
  • 1 small onion, finely diced (approximately 100g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 inch ginger, minced (approximately 5g)
  • ½ cup (75g) frozen peas
  • ½ cup (75g) diced carrots
  • 2 large eggs, lightly beaten
  • 1 cup (150-200g) cooked diced chicken, shrimp, pork, or tofu (optional)
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 2 spring onions (scallions), thinly sliced, for garnish

Instructions:

  1. Ensure your rice is cold and separated. Fluff it up with a fork if needed.
  2. Dice the onion and carrots. Mince the garlic and ginger. Have all your ingredients prepped and ready to go.
  3. Heat 1 tablespoon of oil in the wok or skillet. Pour in the beaten eggs and cook, stirring frequently, until lightly scrambled. Remove from the wok and set aside.
  4. Add the remaining oil to the wok. Sauté the onion until softened and translucent. Add the garlic and ginger and cook for another minute until fragrant, careful not to burn.
  5. Add the carrots and peas. Cook for 2-3 minutes, until slightly softened.
  6. Push the vegetables to one side of the wok. Add the cold rice to the wok. Break up the rice with your spatula, ensuring it's evenly distributed.
  7. Add your cooked protein (chicken, shrimp, tofu, etc.) to the wok.
  8. Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Season with white pepper.
  9. Toss all ingredients together vigorously, ensuring everything is well combined and heated through. Aim for some charring on the rice - that's the wok hei!
  10. Add the scrambled eggs back to the wok and toss to combine.
  11. Garnish with sliced spring onions and serve immediately.