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Ingredients
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Main
Method
Main
Prepare rice
If using freshly cooked rice, spread it on a baking sheet to cool and dry for at least 20–30 minutes (or refrigerate for several hours or overnight). Break up any clumps so grains are separated.
Beat eggs
In a small bowl, lightly beat the 2 eggs with a pinch of salt and a few grinds of black pepper until blended.
Heat pan and scramble eggs
Heat a large skillet or wok over medium-high heat. Add 1 teaspoon of the neutral oil and swirl. Pour in the beaten eggs, let set briefly, then gently scramble until just cooked but still soft. Transfer eggs to a bowl and set aside.
Cook aromatics and vegetables
Add the remaining 1 tbs neutral oil and the butter to the hot pan. When butter is melted and shimmering, add the finely chopped onion. Sauté 2–3 minutes until softened and translucent. Add the minced garlic and thawed peas & carrots; cook 1–2 minutes until vegetables are warmed through.
Fry the rice
Increase heat to high. Add the day-old rice to the pan, breaking apart any remaining clumps with the back of a spatula. Spread the rice across the pan and let it sit undisturbed 30–60 seconds to get a light toasty edge, then stir. Continue frying and stirring for 2–3 minutes until rice is hot and slightly crisped in places.
Season and combine
Return the scrambled eggs to the pan and mix through the rice. Drizzle the soy sauce evenly over the rice, add the sesame oil, and sprinkle the 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly to combine and ensure even seasoning. Taste and adjust salt or soy sauce if needed (add up to 1 tbs more soy sauce for deeper color/flavor).
Finish and garnish
Turn off the heat. Stir in sliced scallion whites/greens (reserve a small amount for garnish). Transfer fried rice to a serving bowl or plates. Finish with the reserved scallion slices on top.
Serve
Serve immediately while hot as a simple plain fried rice side or base for proteins. Leftovers can be refrigerated up to 3 days and re-fried in a hot pan to refresh.