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1. In a small bowl, combine the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Stir until the sugar dissolves and set the sauce aside.
2.5 tbsp Light soy sauce,
1 tbsp Dark soy sauce,
1 tbsp Shaoxing wine,
0.5 tsp Sugar,
0.5 tsp White pepper
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2. Break up the day-old rice with your hands or a fork so every grain is separated — this is the key to non-clumpy fried rice.
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3. Heat a wok or large skillet over the highest heat possible until smoking. Add the neutral oil and swirl to coat. Add the carrots and stir-fry for 2 minutes until just starting to soften.
3 tbsp Neutral oil (e.g., vegetable or sunflower),
2 piece Carrots, finely diced
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4. Push the carrots to the side. Add the ginger and scallion whites to the centre of the wok and stir-fry for 30 seconds, then add the garlic and cook for a further 10 seconds until fragrant — watch carefully so the garlic does not burn.
6 clove Garlic cloves, minced,
1 tbsp Fresh ginger, minced,
2.5 piece Scallions, thinly sliced (whites and greens separated)
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5. Add the rice to the wok, spreading it out in an even layer. Press it against the hot wok and let it sit undisturbed for 30–45 seconds so the bottom gets slightly crispy, then toss vigorously. Repeat this press-and-toss motion for 2 minutes until each grain is hot and glistening.
4 cup Day-old cooked jasmine rice
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6. Pour the sauce around the edges of the wok (not directly on the rice) so it sizzles and partially vaporizes before coating the rice. Toss everything together for 1 minute until the rice is evenly coloured.
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7. Add the peas and corn, tossing to combine and heat through for about 1 minute.
1 cup Frozen peas, thawed,
0.5 cup Corn kernels (fresh or thawed frozen)
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8. Remove the wok from the heat. Drizzle with sesame oil and toss to coat. Taste and adjust seasoning with a splash more light soy sauce if needed.
1.5 tbsp Sesame oil
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9. Divide among bowls and top with the scallion greens and a sprinkle of toasted sesame seeds. Serve immediately.
2.5 piece Scallions, thinly sliced (whites and greens separated),
1 tbsp Toasted sesame seeds (garnish)
By mansi