Fried Rice

Instructions

1. 1

   Prepare Ingredients: In a small bowl, whisk together the light soy sauce and toasted sesame oil. Ensure all vegetables are chopped and the eggs are beaten. Keep everything within reach of the stove as the cooking process is very fast.

2. 2

   Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and cook, stirring gently, for 1-2 minutes until they are just set. Remove the scrambled eggs from the wok and set aside.

3. 3

   Sauté Aromatics and Vegetables: Add the remaining 2 tablespoons of oil to the hot wok. Add the chopped yellow onion and the white parts of the green onions. Stir-fry for 1-2 minutes until softened and fragrant. Add the minced garlic and diced carrots, and continue to stir-fry for another 2-3 minutes until the carrots are tender-crisp.

4. 4

   Fry the Rice: Add the cold, day-old rice to the wok. Use a spatula to press and break up any clumps, mixing it with the vegetables. Spread the rice evenly across the surface of the wok and let it cook for 2-3 minutes without stirring to allow it to toast slightly. Then, continue to stir-fry for another 2 minutes until heated through.

5. 5

   Combine and Season: Stir in the frozen peas and cook for 1 minute. Pour the soy sauce mixture over the rice and toss everything to coat evenly. Return the scrambled eggs to the wok, along with the green parts of the green onions. Season with salt and white pepper.

6. 6

   Final Toss and Serve: Give everything a final, thorough toss to combine all ingredients. Taste and adjust seasoning if necessary. Serve immediately.