Ingredients:

  • 1 lb lean ground beef
  • 3 large eggs, lightly beaten
  • 1 tbsp vegetable oil
  • 3 cups cooked jasmine rice, chilled overnight
  • 1 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • 2 stalks green onions, sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp white pepper

Instructions:

  1. Heat 1 tbsp of vegetable oil over medium high heat. Add the beef and cook until browned and slightly crispy on the edges. Remove the beef from the pan and set aside, leaving the rendered fat in the pan.
  2. In the same pan, pour in the beaten eggs. Stir rapidly for about 60 seconds until just set but still soft. Remove the eggs and place them on the plate with the beef.
  3. Add a splash of oil if needed. Toss in the minced garlic and the white parts of the green onions, stir frying for 30 seconds until fragrant.
  4. Turn the heat to high. Add the chilled rice, pressing it down with a spatula. Stir fry for 3-5 minutes until the rice begins to toast, then stir in the peas and carrots.
  5. Return the cooked beef and scrambled eggs to the pan.
  6. Whisk your soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl.
  7. Pour the sauce over the mixture. Toss continuously for 2-3 minutes until the sauce has reduced and the rice is golden brown.
  8. Stir in the green onion tops before serving.