Better than takeout — day-old rice, a hot wok, and an MSG-free bouillon build. Halved and sized for a 12.5–13.5" wok.
↓ Jump to RecipeHeat the peanut oil in a wok or large skillet over high heat.
Sauté the garlic, onion, and green onion whites until fragrant, about 1 minute.
Add the beaten eggs and scramble lightly, then add the cold rice, breaking up clumps. Stir-fry 3–4 minutes until it starts to toast.
Add the peas and carrots, tossing to heat through.
Push the rice to the side, add the soy sauce, oyster sauce, and bouillon directly to the pan, then toss to coat.
Add the sesame oil, white pepper, and sugar. Finish with the green onion tops and serve hot.
Cold, day-old rice is non-negotiable — fresh rice turns to mush. And don't overcrowd the pan, or you'll steam instead of fry.
| Calories | ~380 |
| Total fat | ~18g |
| Saturated fat | ~3.5g |
| Cholesterol | ~150mg |
| Sodium | ~790mg |
| Total carbs | ~42g |
| Total sugar | ~3g |
| Protein | ~10g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark. Sodium runs high mainly from the soy and oyster sauce.
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