Ingredients
- 1 cups cooked white rice
- vegetable or canola oil
- 1/2 small onion, finely chopped
- 1/2 medium carrot, peeled and cut into small dice
- 1 scallions, thinly sliced
- 1 teaspoon soy sauce
- Kosher salt and ground white pepper
- 1 large egg
- frozen peas
Directions
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If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a wok over high heat until smoking. Add rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes.
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Press rice up the side of the wok, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
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Push rice to the side of the wok and add 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
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Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.