Ingredients:

  • 4 cups packed (700 g) Cooked White Rice, cold (day-old or frozen)
  • 3 Tbsp (45 mL) Neutral Cooking Oil (e.g., canola, groundnut), divided use
  • 3 Large Eggs, lightly beaten
  • 1 Tbsp (15 g) Ginger, fresh, finely minced
  • 2 cloves (10 g) Garlic, fresh, finely minced
  • 1/2 cup (75 g) Carrot, diced very small
  • 1 cup (150 g) Frozen Edamame, shelled, thawed and drained
  • 1/2 cup (75 g) Frozen Sweetcorn, thawed and drained
  • 4 Spring Onions (Scallions), white and green parts separated
  • 3 Tbsp (45 mL) Low-Sodium Soy Sauce (or Tamari)
  • 1 Tbsp (15 mL) Oyster Sauce (optional, non-vegan)
  • 1 tsp (5 mL) Toasted Sesame Oil
  • 1/2 tsp (2.5 mL) White Pepper
  • Salt, To taste

Instructions:

  1. Prepare Mise en Place: Ensure rice is cold and properly separated. Mince ginger and garlic. Separate the white parts of the spring onions from the green parts. Dice the carrot. Thaw and drain the edamame and corn. Lightly whisk the eggs with a pinch of salt. Combine the soy sauce and oyster sauce (if using) in a small bowl.
  2. Cook the Eggs: Heat 1 tablespoon (15 mL) of oil in the wok over high heat until shimmering. Pour the whisked eggs into the hot wok. Cook quickly, stirring gently until just set but still soft (about 45–60 seconds). Transfer the cooked eggs immediately to a separate plate.
  3. Sauté Aromatics and Harder Vegetables: Add the remaining 2 tablespoons (30 mL) of oil to the wok. Heat until smoking hot. Add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant. Add the diced carrots and stir-fry for 2 minutes until they begin to soften slightly.
  4. Add Rice and Edamame: Add the cold, separated rice to the pan. Press the rice flat against the bottom of the wok and allow it to sit for 30–45 seconds to achieve a slight crispness, then toss rapidly. Repeat this process for 3–4 minutes until the rice is heated through and looks drier and slightly golden. Add the thawed edamame and sweetcorn and toss for 1 minute to heat through.
  5. Sauce and Finish: Pour the prepared sauce mixture (soy/oyster) over the rice. Toss continuously and vigorously for 1 minute until the rice is evenly coated and the liquid has evaporated. Return the cooked scrambled eggs to the wok. Add the white pepper. Toss quickly until everything is combined and the eggs are warmed through.
  6. Serve: Remove the wok from the heat. Drizzle in the 1 teaspoon of toasted sesame oil and toss one final time. Taste and adjust seasoning. Transfer immediately to serving bowls and garnish generously with the reserved green parts of the spring onions.