Japanese Fried Rice

Instructions

1. Prepare the rice
   Ensure your cooked rice is cold and preferably day-old. Using your fingers, break up any clumps so the grains are separated. This prevents the rice from becoming mushy during stir-frying.
2. Cook the eggs
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and swirl to form a thin omelet. Cook for 30 seconds until set, then break it up into small pieces with your spatula. Remove and set aside.
3. Sauté the aromatics
   Add the remaining oil to the wok. Add the diced onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant and onions begin to turn translucent.
4. Add vegetables
   Add the diced carrots to the wok and stir-fry for 2 minutes until slightly softened. Add the frozen peas and continue stir-frying for another minute.
5. Combine with rice
   Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 2-3 minutes, tossing constantly to coat the rice with oil and mix with the vegetables.
6. Season the dish
   Drizzle the soy sauce and oyster sauce over the rice. Toss quickly to distribute the seasonings evenly. Add the cooked egg pieces back to the wok and mix gently.
7. Finish and serve
   Turn off the heat. Add most of the sliced green onions (reserve some for garnish) and stir to combine. Transfer to serving plates, garnish with remaining green onions and toasted sesame seeds. Serve immediately while hot.