Ingredients:

  • 3 cups (450g) cold cooked Jasmine or long-grain rice
  • 1 tbsp (15ml) neutral oil (Grapeseed, Avocado, or Canola)
  • 2 large eggs, lightly beaten
  • 1 cup (150g) frozen peas and carrots
  • 3 green onions, white and green parts separated and sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp (30ml) low-sodium soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp white pepper

Instructions:

  1. Take your 3 cups (450g) of cold rice and break up any large clumps with your hands.
  2. Heat the neutral oil in your pan over medium high heat. Pour in the 2 beaten eggs and cook for 45 seconds until just set but still velvety. Remove eggs and set aside.
  3. In the same pan, add the white parts of the green onions, minced garlic, and grated ginger. Stir fry for 30 seconds until the aroma fills the room.
  4. Toss in the 1 cup (150g) of frozen peas and carrots. Cook for 2 minutes until bright and tender crisp.
  5. Crank the heat to high and add the cold rice. Fry for 3-4 minutes while tossing constantly until the grains begin to dance and pop.
  6. Drizzle the soy sauce around the perimeter of the pan so it sizzles before hitting the rice. Stir vigorously until every grain is mahogany hued. Add the sesame oil and white pepper.
  7. Return the scrambled eggs to the pan, breaking them into smaller pieces with your spatula.
  8. Turn off the heat. Stir in the green parts of the onions. Toss one last time until the fragrance is intoxicating.