Ingredients:

  • 3 cups cooked white jasmine rice, chilled overnight
  • 2 tbsp neutral high-heat oil
  • 1 tbsp unsalted butter
  • 3 large eggs, beaten with a pinch of salt
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 cup frozen peas and carrots
  • 3 green onions, sliced (whites and greens separated)
  • 2 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 1 tsp oyster sauce

Instructions:

  1. Prep the rice. Break up the 3 cups of chilled jasmine rice with your fingers or a spatula.
  2. Heat 1 tbsp of oil in a large pan over medium high heat. Pour in the 3 beaten eggs and scramble until just set but still velvety. Remove eggs from the pan and set aside.
  3. Wipe the pan quickly and add the remaining 1 tbsp of oil. Toss in the 2 cloves of minced garlic, 1 tsp grated ginger, and the white parts of the 3 green onions. Cook for 30 seconds until fragrant and sizzling.
  4. Add the 0.5 cup frozen peas and carrots to the aromatics. Stir fry for 1 minute until the peas turn bright green.
  5. Increase heat to high and add the chilled rice and 1 tbsp butter. Stir fry for 2-3 minutes until the grains start to jump and pop in the pan.
  6. Pour the 2 tbsp soy sauce and 1 tsp oyster sauce over the rice. Toss rapidly until every grain is evenly stained brown.
  7. Fold the scrambled eggs back into the pan along with the 0.5 tsp white pepper. Break the eggs into smaller pieces as you stir.
  8. Turn off the heat. Drizzle with 1 tsp toasted sesame oil and sprinkle with the green parts of the onions.
  9. Let the rice sit for 1 minute in the hot pan. This allows the bottom to crisp up slightly before serving.