Ingredients:

  • 2 cups (400g) cooked long-grain rice, ideally day-old and chilled
  • 2 tablespoons vegetable oil, divided (30ml)
  • 1 large egg, lightly beaten (US XL egg around 63g)
  • 1 teaspoon sesame oil (5ml)
  • 1 medium yellow onion, finely diced (approx. 1 cup) (150g)
  • 1 cup (150g) frozen peas and carrots mix
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of fresh ginger, peeled and minced
  • 2 green onions, thinly sliced (scallions)
  • 2 tablespoons soy sauce (naturally fermented preferred) (30ml)
  • 1 tablespoon oyster sauce (optional) (15ml)
  • 1/2 teaspoon ground white pepper (2.5ml)
  • Salt to taste

Instructions:

  1. Fluff the chilled, cooked rice with a fork to separate the grains.
  2. Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Pour in the beaten egg and cook, stirring constantly, until scrambled and cooked through. Remove from the wok and set aside.
  3. Add the remaining 1 tablespoon of vegetable oil to the wok. Heat over medium-high heat. Add the diced onion and sauté until softened and translucent, about 2-3 minutes. Add the minced garlic and ginger and cook until fragrant, about 30 seconds.
  4. Add the frozen peas and carrots mix to the wok. Cook, stirring occasionally, until heated through, about 3-4 minutes.
  5. Add the cooked rice to the wok. Break up any clumps with your spatula. Toss and stir-fry constantly to coat the rice evenly with the vegetables and aromatics.
  6. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Sprinkle with white pepper. Stir-fry for another 2-3 minutes, ensuring the rice is heated through and evenly seasoned.
  7. Return the scrambled egg to the wok. Add most of the sliced green onions (reserve some for garnish). Toss and stir-fry for another minute, until everything is well combined.
  8. Garnish with the remaining green onions. Serve immediately and enjoy!