Instructions
- 1
Break cold rice apart with your hands so there are no clumps — cold day-old rice is essential for non-mushy fried rice.
- 2
Beat eggs with a pinch of salt. Heat wok over high heat until smoking.
- 3
Add 2 tbsp oil. Pour in eggs. Scramble quickly — remove from wok while still slightly wet. Set aside.
- 4
Add remaining oil to wok. Add garlic, stir-fry 15 seconds. Add peas and carrots, stir-fry 1 minute.
- 5
Add rice. Press and toss continuously for 2–3 minutes over maximum heat — you want some grains to lightly toast.
- 6
Add soy sauce, oyster sauce, and white pepper. Toss thoroughly. Return eggs, break into chunks.
- 7
Add scallions and sesame oil. Toss once more and serve immediately.
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