# Ingredient List:
→ Rice & Eggs
01 - 4 cups cold cooked white rice, preferably day-old
02 - 3 large eggs
03 - 2 tablespoons vegetable oil, divided
→ Vegetables
04 - 1 cup frozen peas and carrots, thawed
05 - ½ cup scallions, finely sliced (reserve some for garnish)
06 - ½ red bell pepper, diced
→ Seasonings & Sauces
07 - 3 tablespoons soy sauce (low sodium preferred)
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated (optional)
# Steps:
01 - Beat the eggs with a pinch of salt in a small bowl until well combined.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble gently until just set but still moist. Transfer to a plate and set aside.
03 - Add the remaining oil to the wok. Sauté garlic, ginger (if using), and white parts of the scallions for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add peas, carrots, and bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables are just tender-crisp.
05 - Increase heat to high. Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy at the edges.
06 - Return scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, sesame oil, and white pepper. Toss everything together until evenly combined and heated through.
07 - Garnish with reserved scallion greens and serve immediately while hot.
