- 2 cups cooked and chilled White Rice (long grain)
- 2 tbsp Fresh Harvest Butter olive oil
- 3 tbsp Fresh Harvest Garlic olive oil
- 1 small white onion, diced
- 1 cup of frozen peas and carrots
- 2 medium-size eggs, whisked.
- ¼ cup of diced scallion
- 2 tbsp of Liquid Aminos (or light Soy sauce)
- 5 tbsp of oyster sauce
- 1 tbsp Fresh Harvest Toasted Sesame oil
Cook your rice in advance and keep it in the refrigerator overnight or for at least a few hours. When you take it out, fluff the rice with a fork. It should break apart easily.
Place the frozen peas and carrots in a colander and thaw for a few minutes by running under cool water. Make sure to drain well. Next, take your rice out of the refrigerator and fluff with a fork. It should not be sticky. Set aside.
Heat your wok (or large non-stick skillet) over medium-high heat for a few minutes. Add the Fresh Harvest Butter olive oil and spread it around your wok. Add your whisked eggs (maybe add a dash of salt and pepper). Stir the eggs frequently, as you want to make a fine scramble. Once the eggs are done, remove them from the wok and set them aside.
Return the wok to medium-high heat and add the Fresh Harvest Garlic olive oil. It should shimmer quickly. Add the onion and cook for 2-3 minutes, until it becomes soft.
Now add the thawed peas and carrots. Stir frequently for a few minutes, then add the chilled rice and Sesame oil. Turn the heat up a bit and fry the rice into your veggie mix stirring constantly. Fry the rice for 3-4 minutes and add the Liquid Aminos and Oyster sauce. Stir well. Add the egg scramble and continue to fry and stir. Mix until you don’t see any white rice. Toss in some diced scallions and cook for another 30-45 seconds. Give it a taste in case you need to adjust the flavorings. Serve immediately.