Ingredients
Method
- Break up any clumps in the cold rice with your hands. Have all ingredients prepped and ready near the stove as cooking happens quickly.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Pour in beaten eggs and scramble until just cooked through. Remove eggs to a plate and set aside.
- Add remaining 2 tablespoons oil to the wok. Add garlic and white parts of green onions, stir-fry for 30 seconds until fragrant.
- Add peas and carrots to the wok and stir-fry for 1-2 minutes until heated through.
- Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 3-4 minutes, tossing constantly, until rice is heated through and slightly crispy.
- Add soy sauce, sesame oil, white pepper, and salt. Toss well to coat. Return scrambled eggs to the wok and break into smaller pieces with your spatula.
- Add green onion tops and toss everything together for 1 minute. Taste and adjust seasoning if needed. Serve immediately while hot.
Nutrition
Notes
Day-old refrigerated rice works best as it's drier and won't become mushy. If using fresh rice, spread it on a baking sheet to cool and dry out for 30 minutes first. Keep the wok very hot throughout cooking for authentic restaurant-style texture and flavor. Don't overcrowd the pan - cook in batches if needed for best results.