Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. Ideally, use day-old refrigerated rice as it has less moisture and will fry better without becoming mushy.
2. Cook the eggs
   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and swirl to coat the pan in a thin layer. Cook for 30 seconds until set, then break into small pieces with a spatula. Remove eggs and set aside.
3. Sauté the aromatics
   Add the remaining tablespoon of oil to the same pan. Add diced onion and sauté for 2 minutes until translucent. Add minced garlic and grated ginger and cook for 30 seconds until fragrant, being careful not to burn the garlic.
4. Add vegetables and protein
   Increase heat to high and add the peas, carrots, and any optional protein. Stir-fry for 1-2 minutes until heated through and vegetables are tender-crisp.
5. Fry the rice
   Add the cold rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, allowing the rice to heat through and start to crisp slightly on the bottom.
6. Season and finish
   Drizzle soy sauce and sesame oil evenly over the rice. Toss well to combine and ensure all rice grains are coated. Add the cooked egg pieces and most of the green onions, reserving some for garnish. Stir-fry for another minute to blend all flavors.