Fried Rice

Ensure rice is cooked, chilled, and broken into individual grains. If using fresh-cooked warm rice, spread it on a plate to cool for 10 minutes. Prepare all vegetables, protein, and aromatics in separate bowls.

In a small bowl, whisk together soy sauce, oyster sauce, and sugar until combined.

Heat 1 tbsp oil in a wok or large skillet over high heat. Add onion and cook, stirring occasionally, for 2–3 minutes until softened. Add garlic and ginger, stir for 30 seconds until fragrant.

Add protein (if using raw), breaking it into small pieces, and cook until done, about 3–5 minutes (skip this if protein is already cooked). Push to the side of the wok.

Add remaining oil to the empty wok space. Add carrots and other harder vegetables first, stirring for 2 minutes. Add softer vegetables and cook for 1 minute more.

Add cold rice, breaking up any clumps with your spoon, and stir-fry for 2–3 minutes until heated through and rice has slight color.

Pour sauce over rice and toss constantly for 1–2 minutes until evenly coated. Add whites of green onion and cooked protein if not added earlier; toss once more.

Transfer to serving bowls. Garnish with green onion greens and sesame seeds. Serve immediately, hot.