If using day-old rice, break up clumps with your hands or a fork so grains are separate. If freshly cooked, spread on a tray and cool in the fridge for at least 30 minutes.

Season protein

Pat your chosen protein dry. Lightly season with 1/4 tsp salt, 1 tsp soy sauce and toss with 1 tsp cornstarch to help sear and slightly thicken juices. If using tofu, press it for 20–30 minutes first and dust with cornstarch.

Mise en place

Mince garlic, dice onion and carrots, and slice scallions. Measure out frozen peas and corn so they are ready to add.

Cook Protein (choose matching step for your protein)

Beef

Heat 1 tablespoon neutral oil in a very hot wok or large skillet over high heat. Add beef in a single layer, sear without stirring for 30–45 seconds, then stir-fry 1–2 more minutes until just cooked through. Remove beef to a plate and reserve.

Chicken

Heat 1 tablespoon neutral oil in a very hot wok or skillet. Add chicken in a single layer and stir-fry 2–3 minutes until cooked through and no longer pink. Remove chicken to a plate and reserve.

Shrimp

Heat 1 tablespoon neutral oil over high heat. Add shrimp and stir-fry 1–2 minutes until opaque and curled. Do not overcook. Remove shrimp to a plate and reserve.

Crispy Tofu

Heat 1 tablespoon neutral oil in the wok over medium-high. Add tofu cubes in a single layer and let brown undisturbed 2–3 minutes, then toss to brown other sides until golden and crispy (4–6 minutes total). Remove tofu to a plate and reserve.

Eggs & Aromatics

Scramble eggs

Wipe the wok if needed and add 1 tablespoon oil. Reduce heat to medium-high. Crack eggs into the wok and scramble quickly, breaking into bite-sized curds. When just set but still moist, transfer eggs to the reserved protein plate.

Cook aromatics & vegetables

Add remaining 1 tablespoon oil to the wok. Add diced onion and stir-fry 1–2 minutes until translucent. Add minced garlic and cook 20–30 seconds until fragrant. Add carrots, peas and corn and stir-fry 1–2 minutes until vegetables are heated through and carrots are slightly tender.

Rice & Seasoning

Add rice

Increase heat to high. Add the cold rice, breaking any remaining clumps. Spread rice across the wok and let it sit undisturbed 20–30 seconds to get a little color, then stir-fry to combine with vegetables. Use a spatula to press and toss so grains separate.

Season and combine

Return the reserved protein and scrambled eggs to the wok. Drizzle the light soy sauce, dark soy sauce (if using), oyster sauce, and sesame oil over the rice. Stir-fry 1–2 minutes, tossing constantly to evenly coat. Taste and adjust seasoning with up to 1/2 tsp more salt or pepper if needed.

Finish

Scatter sliced scallion greens over the rice, give one final toss, then remove from heat. Serve hot.