Classic Fried Rice

Instructions

1. 1

   Prep everything before you start cooking — fried rice moves fast. Mince the Garlic, slice the Green Onions (keeping white and green parts separate), thaw the Peas and Carrots, beat the Eggs, and break up any clumps in your cold Long-Grain White Rice with your hands or a fork.

2. 2

   In a Mixing Bowl, stir together the Soy Sauce, Oyster Sauce (if using), Sesame Oil, and White Pepper. Set aside.

3. 3

   Heat a Wok or Skillet over high heat until it just begins to smoke. Add 1 tablespoon of Vegetable Oil and swirl to coat. Add the beaten Eggs and scramble quickly, breaking them into small pieces. Remove the Eggs to a plate before they are fully set — they will finish cooking later. Set aside.

4. 4

   Return the Wok to high heat and add the remaining 1 tablespoon of Vegetable Oil. Add the white parts of the Green Onions and the minced Garlic. Stir-fry for about 30 seconds until fragrant — do not let the Garlic burn.

5. 5

   Add the Peas and Carrots and stir-fry for 1 minute until heated through.

6. 6

   Add the cold Long-Grain White Rice to the Wok. Using a Spatula, press and toss the Rice against the hot surface, breaking up any remaining clumps. Stir-fry for 3–4 minutes, letting the Rice sit undisturbed for 30 seconds at a time between tosses so it can get a little toasty.

7. 7

   Pour the sauce mixture evenly over the Rice. Toss well to coat every grain. Stir-fry for another 1–2 minutes until the sauce is fully absorbed and the Rice looks glossy.

8. 8

   Return the scrambled Eggs to the Wok and fold them into the Rice, breaking them into smaller bits as you go. Taste and adjust with Salt if needed.

9. 9

   Remove from heat. Garnish with the green parts of the sliced Green Onions and serve immediately.