Ingredients:

  • 2 tablespoons vegetable oil (30ml)
  • 1 medium onion, finely diced (150g)
  • 2 cloves garlic, minced (6g)
  • 1 inch ginger, grated (5g)
  • 1 cup mixed vegetables (peas, carrots, corn), fresh or frozen (150g)
  • 2 large eggs, lightly beaten
  • 4 cups cooked rice, day-old, separated grains (600g)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon granulated sugar (5g)
  • 1/2 teaspoon ground white pepper (2g)
  • 2 green onions, thinly sliced, for garnish
  • Optional protein: cooked chicken, shrimp, pork, or tofu, diced

Instructions:

  1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the diced onion and sauté until softened, about 2-3 minutes. Add the minced garlic and grated ginger; cook for another minute until fragrant.
  3. Add the mixed vegetables to the wok and cook until tender-crisp, about 3-5 minutes.
  4. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and scramble until cooked through.
  5. Add the cooked rice to the wok, breaking it up with a spatula. If you're making fried rice for the first time, day-old rice is key.
  6. Pour in the soy sauce, sesame oil, sugar, and white pepper. Toss everything together until the rice is evenly coated and heated through.
  7. If using, add your cooked protein and toss to combine.
  8. Garnish with sliced green onions and serve immediately.