Ingredients:

  • 3 cups cooked white jasmine rice, chilled overnight (approx. 500g)
  • 2 large eggs, lightly beaten
  • 1/2 cup frozen peas and carrots (75g)
  • 3 stalks green onions, thinly sliced (whites and greens separated)
  • 2 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp unsalted butter
  • 2 tbsp neutral cooking oil, divided

Instructions:

  1. Heat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and swirl. Cook for about 30 seconds until just set but still soft. Remove eggs from the pan and set aside.
  2. Wipe the pan quickly, add the remaining tablespoon of oil, and increase heat to high. Add the white parts of the green onions, minced garlic, and frozen peas and carrots. Stir-fry for about 45 seconds until fragrant.
  3. Add the chilled cooked rice to the wok. Use a spatula to break up any large clumps. Stir-fry for 3 minutes, pressing the rice against the hot sides of the pan to achieve a slight char and the Maillard reaction.
  4. Pour the low-sodium soy sauce and white pepper over the rice. Stir constantly to ensure even coating and caramelization.
  5. Add the unsalted butter and stir until melted and the rice grains look glossy. Fold the cooked eggs back into the rice along with the green parts of the sliced onions.
  6. Remove from heat and drizzle with toasted sesame oil. Toss one final time and serve immediately.