Ingredients:

  • 4 cups (950ml) cooked and chilled long-grain rice (ideally day-old)
  • 2 tablespoons (30ml) vegetable oil
  • 1 pound (450g) cooked protein (chicken, shrimp, pork, or tofu), diced
  • 1 cup (120g) frozen peas and carrots blend, thawed
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 2 green onions, thinly sliced, whites and greens separated
  • 2 large eggs, lightly beaten
  • 3 tablespoons (45ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce (optional, for richer flavor)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) white pepper

Instructions:

  1. Ensure the rice is cold and broken up into individual grains. This prevents it from clumping.
  2. Heat a little oil in the wok. Pour in the beaten eggs and scramble until cooked through. Remove and set aside. Chop them into smaller pieces.
  3. Heat the remaining oil in the wok over high heat. Add the onion, garlic, and ginger. Sauté until fragrant (about 1 minute).
  4. Add the cooked protein and the thawed peas and carrots. Stir-fry until heated through.
  5. Push the ingredients to one side of the wok. Add the rice to the empty space and break it up, stirring to coat with the oil and flavors.
  6. Mix the rice with the protein and veggies. Pour the sauce over the mixture and stir-fry continuously until everything is well combined and heated through.
  7. Add the scrambled eggs and the white parts of the green onions. Stir-fry for another minute.
  8. Garnish with the green parts of the green onions and serve immediately.