Ingredients:

  • 2 cups (400g) cooked and chilled long-grain rice
  • 2 tablespoons (30ml) vegetable oil
  • 2 large eggs
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) white pepper
  • 1 tablespoon (15ml) vegetable oil
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 1 cup (150g) frozen peas and carrots mix, thawed
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch (2.5cm) ginger, peeled and minced (about 1 teaspoon)
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional)
  • 1 teaspoon (5ml) sesame oil
  • 1/4 cup (15g) chopped green onions
  • 1/4 cup (40g) cooked ham or chicken, diced (optional)

Instructions:

  1. Ensure cooked rice is thoroughly chilled. Break up any clumps with your fingers.
  2. Whisk eggs with salt and white pepper. Heat oil in the wok, then cook the eggs, breaking them into small pieces as they cook. Remove eggs from the wok and set aside.
  3. Heat remaining oil in the wok. Sauté onion until softened. Add garlic and ginger, cook until fragrant (about 30 seconds). Add thawed peas and carrots, and cook until heated through.
  4. Add the chilled rice to the wok. Break it up with a spatula and stir-fry until heated through.
  5. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry to combine, ensuring the rice is evenly coated. Add the scrambled eggs back into the wok and stir to incorporate.
  6. Garnish with green onions and serve immediately.