Directions
- 1Optional - Separate the rice grains by rubbing it between your fingers.
- 2In a wok or large nonstick pan over medium high heat, add 2 TBSP of oil.
- 3When oil is hot add the eggs and scramble, breaking them up as you’re cooking.
- 4Remove the eggs and set aside.
- 5In the same wok or pan over medium high heat, add 1 TBSP of oil and cook the onion, peas, and carrots for 30 seconds.
- 6Add another drizzle of oil (about 1 TBSP), the rice, and scrambled eggs.
- 7Stir fry briefly until everything is combined.
- 8Drizzle the shaoxing rice wine around the pan and stir fry until the alcohol is cooked off, about 30 seconds.
- 9Add the soy sauce and oyster sauce and stir fry for 1-2 minutes or until even in color.
- 10Finish by mixing in sesame oil and green onion.
Ingredients
- 3 cups cooked day old white rice
- 2 large eggs, beaten
- 0.5 small yellow onion, diced
- 2 TBSP frozen pea and carrots, thawed
- 1 TBSP shaoxing rice wine
- 2 TBSP Lee Kum Keep Premium Soy Sauce
- 1 TBSP Lee Kum Kee Premium Oyster Sauce
- 1 tsp Lee Kum Kee Pure Sesame Oil
- 1 stalk green onion, sliced
- Toasted sesame seed
- Oil for cooking
Equipment
woklarge nonstick pan
Tips
- Separate the rice grains by rubbing it between your fingers to unclump the rice and make stir frying easier.
- Drizzle shaoxing rice wine around the pan and stir fry until the alcohol is cooked off, about 30 seconds.
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