Fried Rice with Vegetables and Egg

Day-old, cold rice is essential — freshly cooked rice is too moist and clumps together instead of frying into distinct, separate grains.

Instructions

1. 1

   Break up the cold rice with your hands or a fork before cooking, separating any large clumps — this ensures it fries evenly instead of steaming in dense chunks.

2. 2

   Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble quickly, breaking them into small curds, about 1 minute. Remove and set aside.

3. 3

   Add another 1 tablespoon oil to the same wok. Add the onion and carrots and stir-fry until just softened, 3–4 minutes.

4. 4

   Add the peas and garlic and stir-fry for 1 minute more, until fragrant.

5. 5

   Push the vegetables to one side of the wok. Add the remaining 1 tablespoon oil to the empty side, then add the cold rice directly to the hot oil.

6. 6

   Use a spatula to break up any remaining clumps and spread the rice out, pressing it against the hot surface of the wok for 30 seconds at a time before stirring — this contact with high heat is what gives fried rice its slightly crisp, toasted edges (the wok hei flavor achieved with high heat and quick movement).

7. 7

   Once the rice is heated through and starting to develop some browned bits, mix it together with the vegetables.

8. 8

   Drizzle the soy sauce, oyster sauce, and sesame oil evenly over the rice, tossing constantly to distribute the seasoning without pooling in one spot.

9. 9

   Return the scrambled eggs to the wok and toss everything together for another minute.

10. 10

    Stir in the sliced green onions, season with white pepper, and taste, adding more soy sauce if needed. Serve immediately, while hot.