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1. Mix together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl to make the sauce. Set aside. Finely dice the onions, mince the garlic, and grate the ginger. Slice the spring onions. If using large cold clumps of rice, break them up with your hands before cooking.
2 piece Onion,
6 clove Garlic cloves,
1 tbsp Fresh ginger,
4 tbsp Light soy sauce,
2 tbsp Dark soy sauce,
3 tbsp Oyster sauce,
2 tsp Sesame oil,
1 tsp Sugar,
0.5 tsp White pepper,
4 piece Spring onions (scallions) (garnish)
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2. Heat a large wok or wide, heavy-based pan over high heat until very hot. Add half the cooking oil and swirl to coat. Add the onions and stir-fry for 2–3 minutes until softened and beginning to colour. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Add the beef mince, spreading it across the pan. Let it sear undisturbed for 1 minute, then break it up and stir-fry for 5–6 minutes until browned and any moisture has evaporated. Season lightly with salt. Push the beef to one side of the pan.
800 g Beef mince (ground beef),
2 piece Onion,
6 clove Garlic cloves,
1 tbsp Fresh ginger,
1.5 tbsp Neutral cooking oil (vegetable or sunflower),
Salt
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3. Add the frozen mixed vegetables to the pan and stir-fry with the beef for 2–3 minutes until defrosted and heated through.
3 cup Frozen mixed vegetables (peas, corn, carrots, green beans)
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4. Push everything to the sides of the pan to create a well in the centre. Add the remaining cooking oil to the centre. Crack in the eggs and scramble quickly over the heat for about 30–45 seconds until just set but still slightly soft, then begin folding the beef and vegetables back into the eggs before they fully set.
5 piece Eggs,
1.5 tbsp Neutral cooking oil (vegetable or sunflower)
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5. Add all the cold rice to the pan. Stir-fry vigorously over the highest heat possible, pressing the rice against the pan and tossing everything together for 3–4 minutes until every grain is heated through and starting to crisp slightly. Pour the sauce around the edges of the pan (not directly on the rice) and toss everything together quickly for a further 1–2 minutes until evenly coated and glossy. Taste and adjust seasoning with salt if needed.
8 cup Day-old cooked long-grain white rice
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6. Remove from heat, scatter over the sliced spring onions, and serve immediately. For batch cooking, portion into containers — this reheats well in the microwave with a splash of water to loosen.
4 piece Spring onions (scallions) (garnish)
