Ingredients:

  • 4 cups Cooked Jasmine Rice, chilled (day-old and completely cold/dry)
  • 3 Tbsp Neutral High-Heat Oil (e.g., Peanut or Canola), divided use
  • 3 Large Eggs, lightly whisked
  • 1 cup Shelled Edamame (frozen, thawed)
  • 1/2 cup Carrot, finely diced
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, fresh, grated
  • 4 Spring Onions (Scallions), sliced (separated: white and green parts)
  • 3 Tbsp Soy Sauce (low sodium)
  • 1 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 tsp Sesame Oil (toasted)
  • 1/2 tsp White Pepper
  • Salt, to taste

Instructions:

  1. Prep & Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, and white pepper. Set aside. Ensure all vegetables are chopped and the cold rice is loose (break up any clumps).
  2. Cook the Eggs: Heat 1 tablespoon (15 ml) of neutral oil in the wok over medium-high heat. Pour in the whisked eggs. Cook quickly, stirring gently until just set but still soft (about 45-60 seconds). Transfer the eggs immediately to a clean plate.
  3. Sauté Aromatics and Harder Vegetables: Add the remaining 2 tablespoons (30 ml) of oil to the wok and increase the heat to high. Add the white parts of the spring onions, minced garlic, and grated ginger. Stir-fry rapidly for 30 seconds until fragrant. Toss in the diced carrots. Cook for 1-2 minutes until they start to soften slightly.
  4. Fry the Rice: Tip the cold, day-old rice into the wok. Press the rice flat with the back of your spatula for maximum heat contact. Stir-fry constantly for 3–5 minutes to dry the rice further and achieve a toasted, grainy texture.
  5. Final Combination: Add the thawed edamame and stir-fry for 1 minute. Return the cooked egg pieces. Push the rice to one side and pour the prepared sauce mixture directly over the rice. Stir and toss vigorously until the sauce is completely absorbed and the rice is uniformly coloured.
  6. Finish and Serve: Remove the wok from the heat. Stir in the toasted sesame oil and the green parts of the spring onions. Taste and adjust salt if required. Serve immediately while piping hot.