Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Instructions
Put 1 tablespoon of the oil in a wok or
a large skillet, and turn heat to high. When
it begins to shimmer, add onion, pepper
and carrots and cook, stirring occasionally,
until softened and beginning to brown, 5
to 10 minutes. With a slotted spoon, remove
vegetables to a bowl.
Drain peas if necessary, and add them to
skillet; cook, shaking pan, for about a minute,
or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed
by garlic and ginger. When the mixture
is fragrant, about 15 seconds later, add
the rice, breaking up clumps with a spoon
as you go along and tossing it with oil.
When the rice is well coated, make a well
in the center and break the eggs into
it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir
to integrate. Add wine or water and cook,
stirring, for approximately 1 minute. Add soy
sauce and sesame oil, then taste and add
salt and pepper if necessary. Turn off heat,
stir in the cilantro and serve.