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In a 3-quart sized saucepan, rinse uncooked rice with cool water until it runs clear, then drain off excess water.
Add 2 cups of water to the washed rice.
Bring water to a boil and then turn down heat to a simmer and cover with a lid.
Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.
Remove rice from the heat and allow to sit covered for 5 to 10 minutes.
Fluff rice with a fork and allow it to cool to room temperature while preparing the other fried rice ingredients.
Heat a wok or large skillet over high heat.
Add 1 tablespoon of vegetable oil, once hot add in the rice.
Stir-fry the rice to evenly coated with oil, then spread and lightly press around the pan.
Allow to cook for 30-seconds, then stir. Repeat the spreading and stirring every 30-seconds for 5 minutes total to encourage some light browning on the rice.
In the center of the wok, make a large well with the rice and add in 2 teaspoons of vegetable oil.
Add onion, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with rice to combine.
Make another large well in the center, add in 1 teaspoon vegetable oil and 1 teaspoon sesame oil.
Pour in whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.
Add in soy sauce, stir to combine.
Add peas, stir to combine and cook until warmed through, about 2 minutes.
Taste rice and season with salt and white pepper as desired.
Garnish with green onions and serve immediately.