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Ingredients
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Base
Aromatics & Vegetables
Seasonings & Finishes
Method
Base
- 1
Prepare rice
If using day-old rice (recommended), break up any clumps with your hands or a fork so grains are separate. If you only have freshly cooked rice, spread it on a rimmed tray and chill in the refrigerator or freezer for 20–30 minutes to remove surface moisture so it fries rather than steams.
- 2
Beat eggs
In a medium bowl, crack the 4 eggs and whisk until smooth and slightly frothy. Add a pinch (about 1/8–1/4 tsp) of the kosher salt and a small pinch of white pepper to the eggs while beating.
- 3
Scramble eggs quickly
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of the neutral oil and swirl to coat. Pour in the beaten eggs and let sit ~8–10 seconds until edges set, then stir gently to form large soft curds (do not overcook). When eggs are about 80% set but still moist, transfer them to a plate and set aside. Wipe out the wok if there is burned residue, leaving a thin film of oil.
Aromatics & Vegetables
- 4
Cook aromatics
Return the wok to high heat and add the remaining 1 tablespoon neutral oil. When the oil is shimmering, add the diced yellow onion and the white parts of the sliced scallions. Stir-fry 30–45 seconds until fragrant and the onion begins to soften. Add the minced garlic and continue stirring 15–20 seconds—do not let the garlic brown.
- 5
Add vegetables
Add the thawed peas and carrots and stir-fry 30–45 seconds until heated through. Toss continuously to keep the mixture moving and to maintain high heat.
Seasonings & Finishes
- 6
Add rice and season
Add the separated rice to the wok in handfuls. Use a spatula to break any remaining clumps and press the rice against the wok to heat through. Keep the wok on high and stir-fry for 1–2 minutes so individual grains are coated in oil and start to get a little toasted. Sprinkle the granulated sugar, the remaining kosher salt (use sparingly since soy is salty), and the white pepper evenly over the rice; stir to combine.
- 7
Season with soy
Drizzle the 1.5 tbs light soy sauce evenly over the rice (do not pour in one spot). Quickly toss and stir so the soy coats the rice and gives an even light color. Continue stir-frying 1–2 minutes until the rice is evenly seasoned.
- 8
Combine eggs and finish
Return the scrambled eggs to the wok and gently fold them into the rice so you have visible, tender egg pieces distributed throughout. Add the green parts of the scallions and drizzle the 1 tsp sesame oil over the rice. If using, add the 1 tbs butter now and stir until melted to give a glossy finish. Taste and adjust with a pinch more salt or white pepper if needed.
- 9
Serve
Remove from heat and transfer to a serving platter. Serve hot as a side or light main. Garnish with extra sliced scallion if desired.
