PANTRY FRIED RICE

2 cups cooked white rice (12 ounces; 350g;)

2 tablespoons (30ml) vegetable or canola oil, divided

1 small onion, finely chopped (4 ounces; 115 g) or 4 tbsp dried onion rehydrated in 1 cup boiling water for 15 mins. 

1 medium carrot, peeled and cut into small dice (3 ounces; 85 g) or 4 tbsp dried carrots boiled in 1 cup of water for 10 minutes. Allow to soak for 20 minutes and then drain excess water. 

2 medium cloves garlic, minced (about 2 teaspoons; 5 g) or 2 tsp garlic powder

1 teaspoon (5ml) soy sauce

1 teaspoon (5ml) toasted sesame oil

Kosher salt and ground white pepper

1 large egg (optional, but awesome!)

4 ounces (115 g) frozen or canned peas

OPTIONAL: 1/2 to 1 cup frozen or rehydrated ham or chicken

If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and the remaining rice.

Return rice to 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. 

Push rice to side of wok and add remaining 1/2 tablespoon (7ml) oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together. Add any optional meat additions at this point. 

Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.