Ingredients:

  • 2 cups leftover Jasmine or Long grain white rice (approx. 316g)
  • 1 tbsp Grapeseed or Avocado oil
  • 3 large Eggs, lightly beaten
  • 2 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 3 Green onions, thinly sliced (whites and greens separated)
  • 1.5 tbsp Low sodium soy sauce
  • 1 tsp Toasted sesame oil
  • 1/4 tsp White pepper
  • 0.5 cup Frozen peas and carrots, steamed

Instructions:

  1. Break up the 316g of rice. Use damp hands to gently separate the cold grains into a bowl. Note: This ensures even heating and prevents large clumps of white rice.
  2. Heat the pan. Add 1 tbsp oil to a wok over medium high heat until it shimmers and slightly wisps smoke.
  3. Cook the eggs. Pour in the beaten eggs. Sizzle for 30 seconds while swirling until soft ribbons form, then remove to a plate. Note: Keeping them slightly underdone ensures they don't get rubbery later.
  4. Sauté aromatics. Add a splash more oil if needed, then toss in the garlic, ginger, and green onion whites. Cook for 30 seconds until fragrant.
  5. Toast the rice. Crank the heat to high and add the rice. Fry for 2 minutes while pressing down with your spatula to get a slight char.
  6. Add vegetables. Fold in the 0.5 cup steamed peas and carrots. Toss until heated through and bright.
  7. Season the dish. Pour 1.5 tbsp soy sauce around the perimeter of the pan. Stir vigorously as it bubbles and coats every grain.
  8. Final aromatics. Add the cooked eggs back in, along with 1/4 tsp white pepper. Break up the eggs with your spatula as you mix.
  9. The finishing touch. Remove from heat and drizzle with 1 tsp toasted sesame oil. Stir in the green onion tops.
  10. Serve immediately. Transfer to bowls while the steam is still rising and the aroma is at its peak.