Wok This Way My Best Chinese Rice Recipe Ever - Kitchen20

Ingredients

• 4 cups (950ml) cooked, cold, day-old long-grain rice (Jasmine or Basmati)
• 2 tablespoons (30ml) vegetable oil (or peanut oil)
• 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
• 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
• 1 inch (2.5cm) piece of fresh ginger, minced (approx. 1 teaspoon / 5g)
• 1 cup (150g) frozen peas and carrots mix
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced (for garnish)
• 8 oz (225g) cooked shrimp, peeled and deveined (or chicken/pork/tofu)
• 2 tablespoons (30ml) soy sauce (low-sodium recommended)
• 1 tablespoon (15ml) oyster sauce (or vegetarian oyster sauce substitute)
• 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon (2.5ml) sugar
• 1/4 teaspoon (1.25ml) white pepper