Ingredients:

  • 3 cups (450g) cooked jasmine rice, chilled overnight
  • 3 large eggs, lightly beaten
  • 2 tbsp (30ml) vegetable oil
  • 1/2 cup (75g) frozen peas and carrots, thawed
  • 2 cloves garlic, minced
  • 2 scallions, thinly sliced
  • 2 tbsp (30ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (2.5g) granulated sugar
  • 1/4 tsp (1.25g) white pepper

Instructions:

  1. Whisk the soy sauce, sesame oil, sugar, and pepper in a small bowl. Break up the chilled rice with your hands or a fork to remove any clumps.
  2. Heat 1 tbsp (15ml) of vegetable oil over medium-high heat. Add the whites of the scallions, minced garlic, and thawed frozen vegetables. Stir-fry for 2–3 minutes until tender and fragrant.
  3. Push the vegetables to the side of the pan and add the remaining 1 tbsp (15ml) of oil. Pour in the beaten eggs and scramble quickly until just set.
  4. Immediately add the cold rice to the pan, tossing vigorously to coat the grains in egg. Pour the prepared sauce over the mixture and stir-fry for 3–5 minutes until the rice is mahogany-colored and toasted.
  5. Fold in the green scallion tops and remove from heat.