Ingredients:

  • 4 cups cooked jasmine rice, chilled (about 2 cups uncooked) (960g)
  • 2 tablespoons vegetable oil (30ml)
  • 2 large eggs, beaten
  • 1 cup diced carrots (about 2 medium) (150g)
  • 1 cup frozen peas (150g)
  • 3 green onions, sliced (about 50g)
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon oyster sauce (15ml) (optional)
  • 1 teaspoon sesame oil (5ml)
  • Salt and pepper to taste
  • 1 cup cooked chicken, shrimp, or tofu diced (150g)

Instructions:

  1. Use chilled rice for better texture. If using freshly cooked rice, spread it out on a tray to cool.
  2. Heat 1 tablespoon of vegetable oil in the wok. Scramble the beaten eggs until just set, then remove and set aside.
  3. Add remaining oil to the wok. Sauté garlic, carrots, and peas until tender (about 2-3 minutes).
  4. Add the rice, mixing well to break up clumps. Stir in cooked eggs and proteins (if using).
  5. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for an additional 2-3 minutes, mixing thoroughly.
  6. Stir in sliced green onions, season with salt and pepper to taste. Serve hot.