Chinese Egg Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use day-old refrigerated rice as it has less moisture and makes for better fried rice.
2. Cook the eggs
   Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and scramble until just set but still moist, about 30 seconds. Transfer to a plate and set aside.
3. Sauté the vegetables
   Add the remaining tablespoon of oil to the same wok. Add the diced onion and the white parts of the green onions and stir-fry for 1 minute until fragrant. Add the garlic and stir-fry for 30 seconds. Add the carrots and stir-fry for 2 minutes until slightly softened. Add the peas and stir-fry for another minute.
4. Add the rice
   Increase the heat to high and add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated through and begins to crisp slightly around the edges.
5. Combine everything
   Return the scrambled eggs to the wok and break them into smaller pieces as you mix them with the rice. Add the soy sauce, sesame oil, white pepper, and salt. Toss everything together, ensuring the seasonings are evenly distributed.
6. Finish and serve
   Stir in the green parts of the green onions, reserving some for garnish. Taste and adjust seasonings if needed. Transfer to a serving dish, garnish with the remaining green onions, and serve immediately while hot.