How to make it
6 steps. Take it one step at a time.
Heat 1 tablespoon of vegetable oil
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
Add the remaining tablespoon of oil
In the same pan, add the remaining tablespoon of oil. Sauté the minced garlic and the white parts of the green onions for 30 seconds until fragrant.
1 minAdd the peas and carrots
Add the peas and carrots (if using) and stir-fry for 1-2 minutes until heated through.
2 minIncrease the heat
Increase the heat to high. Add the chilled rice to the wok, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes until the rice is heated through and starts to slightly toast.
4 minReturn the scrambled eggs
Return the scrambled eggs to the pan. Drizzle with soy sauce and sesame oil. Season with a pinch of salt and white pepper. Toss everything together until well combined.
Garnish with the green parts of the sliced onions
Garnish with the green parts of the sliced onions and serve immediately.
A little kitchen wisdom
Using day-old chilled rice is essential as it prevents the dish from becoming mushy. If using fresh rice, spread it on a tray and air-dry it for at least an hour.
