Easy Fried Rice

Ingredients

• 2 cups cooked white rice (12 ounces; 350g; see note)
• 2 tablespoons (30ml) vegetable or canola oil, divided
• 1 small onion, finely chopped (4 ounces; 115g)
• 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
• 2 scallions, thinly sliced (1 ounce; 30g)
• 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
• 1 teaspoon (5ml) soy sauce
• 1 teaspoon (5ml) toasted sesame oil
• Kosher salt and ground white pepper
• 1 large egg
• 4 ounces (115g) frozen peas

Directions

1. Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
2. Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together
3. Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.