Speedy Savory Fried Rice with Crispy Garlic & Ginger

Prepare the sauce by whisking together soy sauce, Shaoxing wine, sesame oil, and white pepper in a small bowl.

💡 Tip: Using day-old, chilled rice is crucial for achieving distinct, non-clumpy grains. Spread fresh rice on a baking sheet to cool completely before refrigerating.

Heat 2 tablespoons of oil in a large wok or skillet over high heat until shimmering. Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry until fragrant, about 30 seconds.

Add the diced carrots and frozen peas to the wok. Stir-fry for 2-3 minutes until the carrots are tender-crisp and the peas are heated through.

Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of oil to the empty space. Pour in the beaten eggs and scramble until just set. Break up the scrambled egg into bite-sized pieces.

Add the chilled rice to the wok, breaking up any clumps with your spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated and heated through.

Stir in the reserved green parts of the scallions. Toss everything together for another minute and serve immediately.