• Cooked and Chilled Rice (4 cups): The undeniable star of the show. Using day-old, refrigerated rice is non-negotiable for achieving that perfect, separate-grain texture. The chilling process allows the starches to firm up, preventing a mushy final product. Jasmine or any long-grain white rice works best.
• Large Eggs (3): Lightly beaten, these create soft, fluffy curds that distribute throughout the rice, adding a wonderful richness and a boost of protein.
• Toasted Sesame Oil (1 tablespoon): This is a finishing oil, not a cooking oil. Its deep, nutty, and aromatic flavor is added at the end to perfume the entire dish. A little goes a long way.
• Avocado Oil or other high-heat neutral oil (2 tablespoons): Used for sautéing. Avocado, canola, or grapeseed oil are perfect choices as they have a high smoke point and won’t impart a conflicting flavor.
• Yellow Onion (1 medium, finely diced): Forms the aromatic base of the dish, providing a subtle, sweet foundation of flavor once sautéed.
• Carrots (2 medium, finely diced): These add a pop of color, a slight sweetness, and a pleasant, firm bite that holds up well during the high-heat cooking process.
• Frozen Peas (1 cup): A classic fried rice ingredient. There’s no need to thaw them beforehand; simply add them straight from the freezer for a burst of sweetness and color.
• Frozen Corn (1 cup): Adds another layer of sweetness and a juicy, plump texture that contrasts beautifully with the other ingredients.
• Minced Garlic (3 cloves): An essential aromatic that provides the pungent, savory backbone of the dish. Freshly minced is always superior to the jarred variety.
• Fresh Ginger (1 tablespoon, grated): Brings a warm, zesty, and slightly spicy note that brightens up the entire flavor profile.
• Low-Sodium Soy Sauce (¼ cup): The primary source of salt and savory, umami flavor. Using a low-sodium version allows you to control the saltiness more effectively. For a gluten-free option, tamari is a perfect substitute.
• Green Onions / Scallions (½ cup, thinly sliced): Used both within the dish for a mild onion flavor and as a fresh, crisp garnish on top.
• White Pepper (½ teaspoon): The secret weapon of authentic fried rice. It has a more earthy, complex heat than black pepper and complements the other Asian flavors perfectly.
