Ingredients:

  • 3 cups cooked white rice, chilled (preferably Jasmine or long-grain)
  • 3 large eggs, beaten
  • 1 cup frozen peas and carrots, thawed and dried
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 green onions, sliced (whites and greens separated)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 1 tbsp vegetable oil

Instructions:

  1. Set a large wok or 12-inch cast iron skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Add the garlic, ginger, and the whites of the green onions. Stir-fry for 30 seconds until fragrant.
  2. Push the aromatics to the side and pour the beaten eggs into the center. Let set for 15 seconds, then gently scramble until soft and velvety. Keep slightly underdone.
  3. Increase heat to high. Add the chilled rice and thawed peas and carrots. Break up clumps with a spatula. Spread the rice and let sit undisturbed for 30 seconds to develop crispy edges.
  4. Drizzle the soy sauce, oyster sauce, and toasted sesame oil around the edges of the pan. Sprinkle with white pepper. Toss everything together for 1-2 minutes until the rice is evenly coated and glazed. Garnish with green onion tops and serve.