Ingredients:

  • 4 cups (packed) day-old, chilled Jasmine Rice
  • 3 Tbsp High Smoke Point Oil (Peanut, canola, or sunflower)
  • 3 Large Eggs, lightly whisked with a pinch of salt
  • 2 cloves Fresh Garlic, finely minced
  • 1 tsp Fresh Ginger, finely minced
  • 4 stalks Spring Onions, separated (white and green parts)
  • 1/2 cup Diced Cooked Ham or Char Siu Pork
  • 1/2 lb Medium Shrimp, peeled, deveined, and patted dry
  • 3/4 cup Frozen Peas and Carrots Mix (do not thaw)
  • 2 Tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1/4 tsp White Pepper
  • 1 tsp Toasted Sesame Oil

Instructions:

  1. Ensure the 4 cups of cooked rice are fully chilled and separated. Break up any large clumps with your hands before starting.
  2. Mince garlic/ginger, slice the spring onions (separating white and green parts), and combine the Light Soy Sauce and Dark Soy Sauce in a small dish (mise en place).
  3. Cook the Eggs: Heat 1 Tbsp of the oil in the wok over medium-high heat. Pour in the whisked eggs and quickly scramble them until just set (still slightly soft). Remove the eggs immediately and set aside on a plate. Wipe the wok clean if necessary.
  4. Heat the Wok: Return the wok to the burner and crank the heat up to high until it just begins to smoke (crucial for Wok Hei). Add the remaining 2 Tbsp of oil.
  5. Sear Proteins: Add the shrimp and cooked ham. Stir-fry rapidly for 1–2 minutes until the shrimp is just cooked through and pink. Remove the proteins immediately and set aside with the eggs.
  6. Sauté Aromatics: Add the sliced white parts of the spring onions, minced garlic, and ginger to the hot wok. Stir-fry for 30–45 seconds until fragrant (do not burn the garlic).
  7. Add Vegetables: Toss in the frozen peas and carrots. Stir-fry for 1 minute until the vegetables are hot.
  8. Introduce the Rice: Add the cold, separated rice to the wok. Press the rice flat against the hot surface, then rapidly fold and stir-fry for 2–3 minutes, until the rice is piping hot and looks completely dry and individual (not clumped).
  9. Season: Push the rice to one side of the wok to create a clear spot. Pour the combined soy sauces and white pepper directly onto the hot metal, letting the sauce sizzle for 5 seconds before tossing it rapidly into the rice to coat every grain evenly. Cook for another 1 minute.
  10. Combine and Finish: Return the cooked proteins and scrambled eggs to the wok. Fold everything together for a final 30 seconds to reheat.
  11. Garnish: Remove the wok from the heat. Drizzle with the 1 tsp of toasted sesame oil and scatter the green parts of the spring onions over the rice. Taste for seasoning and serve immediately.