Taiwanese Fried Rice (No Shellfish Additives)

Ingredients

• 4 cups Cooked rice, day-old
• 2 large Eggs
• 2 tbsp Vegetable oil
• 1/2 cup Diced carrots
• 1/2 cup Frozen peas
• 1 cup Cooked ham, diced
• 1/4 cup Green onions, chopped
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 1/4 tsp White pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, whisk the 2 large eggs until well combined. Set this bowl aside.
2. 2Heat 1 tablespoon of vegetable oil in a 30.48 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Pour in the whisked eggs. Cook, stirring gently with a spatula, for about 2-3 minutes, until the eggs are just set and appear scrambled. Remove the scrambled eggs from the skillet and place them on a plate. Set aside.
3. 3Add the remaining 1 tablespoon of vegetable oil to the same 30.48 cm skillet and heat over medium-high heat (204.4°C / 200°C). Add the 1/2 cup diced carrots and 1/2 cup frozen peas. Stir-fry for 2-3 minutes, until the carrots are slightly tender and the peas are bright green.
4. 4Add the 1 cup cooked ham, diced, to the skillet. Stir-fry with the vegetables for 1 minute until the ham is heated through.
5. 5Add the 4 cups cooked rice, day-old, to the skillet. Use your spatula to break up any large clumps of rice. Stir-fry for 2-3 minutes, tossing the rice with the vegetables and ham until it is heated through and begins to lightly toast.
6. 6Pour the 3 tablespoons soy sauce and 1 teaspoon sesame oil over the rice mixture. Sprinkle in the 1/4 teaspoon white pepper. Stir-fry for another 1-2 minutes, ensuring all the rice grains are evenly coated with the sauce and seasonings.
7. 7Return the cooked scrambled eggs to the skillet. Add the 1/4 cup green onions, chopped. Stir everything together gently for about 30 seconds, just until the eggs and green onions are combined and heated through.
8. 8Serve the Taiwanese Fried Rice immediately.

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