Ingredients:

  • 4 cups day-old cooked white rice (Jasmine preferred), cold and slightly dry
  • 2 Tbsp cooking oil (Peanut or Vegetable)
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • 1 medium carrot, small dice
  • 1 cup frozen peas and corn mix, thawed slightly
  • 1/2 medium yellow onion, small dice
  • 4 stalks spring onions (scallions), white & green parts separated, thinly sliced
  • 3 Tbsp soy sauce (low sodium preferred)
  • 1 tsp dark soy sauce (optional, for colour)
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper
  • 1/4 tsp sugar (optional)

Instructions:

  1. Gently crumble the cold rice in a bowl using your fingers to break up any clumps. Keep chilled until needed. Separate the white and green parts of the spring onions.
  2. Heat 1 Tbsp of oil in the wok over medium-high heat. Pour in the beaten eggs. Let them set briefly, then scramble quickly until just cooked through. Remove eggs from the wok and set aside.
  3. Add the remaining 1 Tbsp of oil to the hot wok. Add the diced onions and carrots. Stir-fry vigorously for 2 minutes until slightly softened. Add the minced garlic, ginger, and the white parts of the spring onions; cook for 30 seconds until fragrant.
  4. Push the vegetables to one side of the wok. Add the cold rice to the clear side. Let it sit undisturbed for 30 seconds to start searing, then toss everything together.
  5. Drizzle the soy sauces and sprinkle the white pepper and sugar over the rice mixture. Keep the heat high and continually toss and fold the rice for 3–4 minutes until it is piping hot and starts to look slightly dry and separated.
  6. Return the scrambled eggs to the wok. Add the frozen peas/corn mix. Stir-fry for one final minute until the vegetables are heated through.
  7. Turn off the heat. Drizzle with the toasted sesame oil and stir through gently. Garnish generously with the reserved green spring onion tops before serving immediately.