Ingredients:
- 4 cups (950ml) cooked, cold, day-old long-grain rice (Jasmine or Basmati)
- 2 tablespoons (30ml) vegetable oil (or peanut oil)
- 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
- 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
- 1 inch (2.5cm) piece of fresh ginger, minced (approx. 1 teaspoon / 5g)
- 1 cup (150g) frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced (for garnish)
- 8 oz (225g) cooked shrimp, peeled and deveined (or chicken/pork/tofu)
- 2 tablespoons (30ml) soy sauce (low-sodium recommended)
- 1 tablespoon (15ml) oyster sauce (or vegetarian oyster sauce substitute)
- 1 teaspoon (5ml) sesame oil
- 1/2 teaspoon (2.5ml) sugar
- 1/4 teaspoon (1.25ml) white pepper
Instructions:
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce (or substitute), sesame oil, sugar, and white pepper. Set aside.
- Prep the Wok (or Skillet): Heat the vegetable oil in the wok over high heat until shimmering.
- Sauté Aromatics: Add diced onion, minced garlic, and minced ginger to the hot wok. Sauté for about 1 minute, or until fragrant, stirring constantly to prevent burning.
- Scramble the Eggs: Push the aromatics to one side of the wok. Pour the beaten eggs into the empty space and scramble until lightly cooked but still slightly moist. Break the eggs into smaller pieces with the spatula.
- Add Protein & Veggies: Add the cooked protein of your choice (shrimp, chicken, pork, or tofu) and the frozen peas and carrots. Stir-fry for 2-3 minutes, until the vegetables are heated through.
- Incorporate the Rice: Add the cold, cooked rice to the wok. Use the spatula to break up any clumps of rice.
- Add the Sauce & Stir-Fry: Pour the prepared sauce over the rice mixture. Stir-fry vigorously, tossing the ingredients constantly, until the rice is heated through and evenly coated with the sauce.
- Garnish & Serve: Remove from heat and garnish with thinly sliced green onions. Serve immediately. Enjoy this amazing chinese rice recipe.