Egg Fried Rice

Instructions

1. Prepare the rice
   Break up any clumps in the chilled rice with your fingers. Cold, day-old rice works best as it's drier and less likely to become mushy when stir-fried.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and cook, stirring occasionally, until they're just set but still moist, about 1-2 minutes. Transfer to a plate and set aside.
3. Sauté the vegetables
   In the same wok, add the remaining 1 tablespoon of oil. Add the diced onion and white parts of the green onions, stir-frying for 1-2 minutes until translucent. Add garlic and stir-fry for 30 seconds until fragrant. Add the peas and carrots, stir-frying for another minute.
4. Add the rice
   Increase the heat to high and add the cold rice to the wok. Stir-fry for 3-4 minutes, breaking up any clumps and ensuring the rice is heated through. Keep the rice moving in the wok to prevent sticking and to distribute the heat evenly.
5. Season the rice
   Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Sprinkle with white pepper. Stir-fry for another 1-2 minutes, ensuring the rice is evenly coated with the seasonings.
6. Combine all ingredients
   Return the cooked eggs to the wok and gently fold them into the rice. Add the bean sprouts if using, and continue stir-frying for another minute until everything is well combined and heated through.
7. Serve
   Remove from heat and sprinkle with the green parts of the sliced green onions. Serve immediately as a main dish or as a side to complement other Asian dishes.