Today’s dish is one that many people enjoy when ordering take-out or delivery Chinese food. This simple fried rice, usually with diced Chinese BBQ pork, scrambled egg, and peas and carrots, just satisfies a hunger like many other comfort foods. And that is a good way to look at this dish – a satisfying comfort food that you can make at home faster than your nearest joint can deliver! Using leftover rice insures it fries nicely without turning into a ‘stuck to the bottom of the pan’ mess. With just a few ingredients alongside the leftover rice, this dish comes together almost on its own. Are you ready to give your belly something you both will enjoy?  If so, read on!

Heat 1/2 the peanut oil in a small wok over Medium heat. When shimmering, swirl the oil to coat the sides of the wok before adding the egg. Swirl the egg to spread into a thin quickly cooking circle, cooking for a minute or two.

Flip to cook the upside for another minute or two before folding like an omelette onto a cutting board.

Return the pan to the heat and add the remaining peanut oil. Swirl to coat and when shimmering, add the shallot and meat.

Stir fry the meat and shallots for 2 to 3 minutes until the shallots begin to turn translucent.  Add the garlic and cook for 30 seconds until fragrant. Add the rice and stir together to distribute the ingredients and break up any clumps.

Cook the rice for 3 to 4 minutes before adding the seasoning sauce, stirring to combine and coat well.  Add the white pepper and toss to distribute.

Add the peas and carrots and gently stir to distribute, cooking until heated through, approximately 4 to 5 minutes.

While the peas and carrots heat through, slice up the egg omelette into thin strips.

Add the egg and toss/stir to incorporate well.

When the peas and carrots are heated through, serve the fried rice garnished with scallions, sesame seeds, and a drizzle of sesame oil.

Enjoy!