Ingredients:

  • 4 cups cooked and chilled long-grain rice (approx. 700g)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 large egg, lightly beaten (approx. 50g)
  • 1/4 cup diced yellow onion (approx. 40g)
  • 1/4 cup frozen peas, thawed (approx. 35g)
  • 1/4 cup diced carrots (approx. 35g)
  • 1/4 cup diced green onions (scallions), green parts only (approx. 30g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 teaspoon dark soy sauce (5 ml)
  • 1 teaspoon oyster sauce (5 ml)
  • 1/2 teaspoon granulated sugar (2.5 ml)
  • 1/4 teaspoon sesame oil (1.25 ml)
  • 1/8 teaspoon white pepper (pinch)
  • 1/2 teaspoon chicken bouillon powder (optional) (2.5ml)

Instructions:

  1. Ensure rice is cold and broken up into individual grains. This prevents clumping.
  2. Whisk together soy sauce, dark soy sauce, oyster sauce (if using), sugar, sesame oil, white pepper, and chicken bouillon (if using) in a small bowl. Set aside.
  3. Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat. Pour in the beaten egg and cook, stirring constantly, until just set but still slightly moist. Remove the egg from the wok and set aside. Chop roughly.
  4. Heat the remaining 1 tablespoon of vegetable oil in the wok or skillet over high heat. Add the diced onion and cook until softened and slightly translucent. Add the carrots and peas and stir-fry for another minute or two.
  5. Push the vegetables to one side of the wok. Add the cooked rice to the other side. Break up any clumps with a spatula.
  6. Mix the rice and vegetables together. Pour the prepared sauce over the rice mixture and stir-fry constantly, tossing to coat the rice evenly. Cook until the rice is heated through and the sauce is absorbed.
  7. Return the scrambled egg to the wok. Add the green onions and stir-fry for another 30 seconds to 1 minute, until everything is well combined and heated through.
  8. Serve hot and enjoy!