Ingredients:

  • 3 cups (450 g) Cooked, cold, day-old Jasmine rice
  • 1 Tbsp (15 ml) Neutral oil (for coating rice)
  • 3 Large Eggs, lightly beaten
  • 3 Tbsp (45 ml) Neutral oil, divided (1 Tbsp for eggs, 2 Tbsp for frying)
  • 2 cloves Garlic, minced finely
  • 1 inch Ginger (about 1 tsp), grated or minced finely (optional)
  • 2 Spring Onions (Scallions), white and pale green parts sliced (reserve dark green parts for garnish)
  • 1/2 cup (75 g) Frozen Peas, thawed
  • 1/2 cup (75 g) Carrots, finely diced
  • 2 Tbsp (30 ml) Light Soy Sauce
  • 1 tsp (5 ml) Dark Soy Sauce (optional)
  • 1/2 tsp (2.5 ml) Sesame Oil
  • 1/4 tsp White Pepper
  • Pinch of Sea Salt

Instructions:

  1. Prepare the Mise en Place: If the day-old rice is clumped, break it up thoroughly and coat lightly with 1 Tbsp of neutral oil. Whisk together the Light Soy Sauce, Dark Soy Sauce (if using), Sesame Oil, and White Pepper in a small bowl. Ensure all vegetables, aromatics, and the prepared sauce are placed next to the stove.
  2. Cook the Eggs: Heat 1 Tbsp of oil in the wok/pan over medium-high heat. Pour in the beaten eggs. Scramble quickly until just set but still slightly moist (about 45-60 seconds). Remove the eggs immediately and set them aside. Wipe the wok clean if necessary.
  3. Sauté Aromatics and Vegetables: Return the wok to high heat and add the remaining 2 Tbsp of oil until it is shimmering. Add the white parts of the spring onions, minced garlic, and ginger. Stir-fry rapidly for 30 seconds until fragrant. Add the diced carrots and peas. Stir-fry for 1 minute until tender-crisp.
  4. Introduce the Rice: Add the prepared, cold rice to the wok. Using the back of your spatula, press the rice firmly against the wok surface to break up any remaining clumps. Toss continuously, ensuring the rice heats through completely and coats with the oil and aromatics (about 2-3 minutes).
  5. Sauce and Finish: Push the rice to one side of the wok, creating a small well in the hot oil. Pour the prepared sauce mixture into the well and let it sizzle for 5 seconds before rapidly tossing it into the rice to ensure even distribution. Return the cooked eggs to the wok. Toss gently to combine. Taste and adjust seasoning with a pinch of salt if needed. Serve immediately, garnished with the reserved dark green parts of the spring onions.