Easy Fried Rice

Ingredients

• 2 cups (480 ml) cooked white rice
• 2 tablespoons (30 ml) vegetable or canola oil, divided
• 1 small onion, finely chopped
• 1 medium carrot, peeled and cut into small dice
• 2 scallions, thinly sliced
• 2 medium cloves garlic, minced (about 2 teaspoons (10 ml);)
• 1 teaspoon (5 ml) soy sauce
• 1 teaspoon (5 ml) toasted sesame oil
• Kosher salt and ground white pepper
• 1 large egg
• 4 ounces (115 g) frozen peas

Method

1. If using day-old rice, transfer it to a medium bowl and break the rice up with your hands into individual grains before proceeding.
2. Heat 1/2 tablespoon (7.5 ml) vegetable oil in a wok over high heat until smoking. Add half of the rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon (7.5 ml) oil and the remaining rice.
3. Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7.5 ml) oil to the space.
4. Add the onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with the rice to combine.
5. Add the soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
6. Push the rice to the side of the wok and add the remaining 1/2 tablespoon (7.5 ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
7. Add the frozen peas and continue to toss and stir until the peas are thawed and every grain of rice is separate. Serve immediately.