Ingredients:

  • 4 cups (960ml) cooked long-grain rice, day-old and chilled
  • 8 oz (225g) cooked diced chicken, pork, shrimp, or tofu
  • 1 cup (100g) diced carrots
  • 1 cup (100g) frozen peas, thawed
  • 1/2 cup (50g) diced onion
  • 2 green onions (scallions), thinly sliced
  • 2 large eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • Pinch of salt

Instructions:

  1. Dice your vegetables, cook your protein (if needed), measure out your sauces, and ensure your day-old rice is broken up and ready to go.
  2. Heat 1 tablespoon of oil in the wok over medium heat. Pour in the beaten eggs and scramble lightly until just set, then remove from the wok and set aside. Chop into smaller pieces.
  3. Add the remaining oil to the wok and heat over medium-high heat. Add the minced garlic and ginger and sauté for about 30 seconds, or until fragrant.
  4. Add the diced onion and carrots to the wok and sauté for 2-3 minutes, until slightly softened. Add the peas and cook for another minute.
  5. Add the cooked protein and day-old rice to the wok. Break up the rice with your spatula and stir-fry everything together vigorously for 2-3 minutes, until heated through.
  6. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and white pepper. Pour the sauce over the rice and stir-fry to combine, ensuring everything is evenly coated. Add the scrambled eggs back to the wok and stir through gently.
  7. Stir in most of the sliced green onions, reserving some for garnish. Serve immediately, garnished with the remaining green onions.