Perfected Fried Rice

• 2 cups uncooked white rice (about 6 cups cooked)
• 1/4 cup vegetable oil (might need less)
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 bunch of green onions (about 8), thinly sliced; white parts and green parts divided
• 5 garlic cloves, minced
• 1.5 tbsp soy sauce
• 2 tsp oyster sauce
• 2 tsp toasted sesame oil
• Salt and pepper to taste
• 2 large eggs and 2 egg yolks, lightly whisked
• 1 cup frozen peas

Instructions

1. 1

   Cook the rice according to the package instructions. Be sure to rinse your rice really well prior to cooking. Do not overcook. Spread on a large platter (I use a half sheet) and allow it to cool. Make sure the rice is not clumped up and separate the grains. Ideally, use a fan to speed up the cooling process.

2. 2

   Preheat the wok for 2 minutes on high until very hot. We will have to cook the rice in 3–4 batches. That toasted, chewy and crunchy texture cannot be achieved if we overcrowd the wok. Add about 2 tsp (10ml) of oil to the wok and 1/3 or 1/4 of the rice. Cook for about 3.5 minutes, tossing until crisp in spots, aromatic and golden in spots. Remove to a plate and repeat with the remaining batches.

3. 3

   Add 2 tsp (10ml) of oil to the wok and add the eggs. Scramble lightly with a spatula. Remove to the plate with the rice.

4. 4

   Add 2 tsp (10ml) of oil to an empty hot wok (the cooked rice from step 2 is set aside on a plate). Add the carrots, onions, white parts of green onions and garlic to the wok. Cook for 1.5 minutes until aromatic. Return the rice and egg back to the wok and toss to combine. Add the soy sauce, oyster sauce and sesame oil. Season with salt and pepper to taste.

5. 5

   Add the frozen peas and green parts of green onions. Toss to combine and cook until the peas are thawed. Every grain of rice should be separate! Enjoy!