Ingredients:

  • 2 tablespoons vegetable oil (or peanut oil for extra flavor) (30 ml)
  • 1 small onion, finely diced (approx. ½ cup) (1 small)
  • 1 cup mixed vegetables (frozen peas and carrots work great, or fresh diced bell peppers) (1 cup / 240 ml)
  • 2 cloves garlic, minced (2 cloves)
  • 1 inch ginger, peeled and minced (1 inch / 2.5 cm)
  • 3 cups cooked rice, preferably day-old and chilled (3 cups / 720 ml)
  • 2 large eggs, lightly beaten (2 large)
  • 2 tablespoons soy sauce (low sodium is fine) (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon sugar (or honey) (5 ml)
  • ¼ teaspoon ground white pepper (optional) (1 ml)
  • 2 green onions, thinly sliced, for garnish (2)

Instructions:

  1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
  2. Add the onion and mixed vegetables. Sauté until the onion is softened and translucent, about 3-5 minutes.
  3. Add the minced garlic and ginger. Cook for 1 minute, until fragrant. Be careful not to burn.
  4. Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space. Scramble the eggs until cooked through. Break the eggs into smaller pieces with a spatula.
  5. Add the chilled, cooked rice to the wok. Break up any clumps of rice with the spatula.
  6. Stir-fry the rice, vegetables, and eggs together for 2-3 minutes, until everything is well combined and heated through.
  7. In a small bowl, whisk together the soy sauce, sesame oil, sugar (or honey), and white pepper (if using).
  8. Pour the sauce over the fried rice. Stir-fry for another minute or two, until the sauce is evenly distributed and the rice is heated through.
  9. Garnish with sliced green onions and serve immediately.