Prepare Your Ingredients: First, ensure your rice is cold and the grains are separated. Gently break up any large clumps with your fingers. In a small bowl, whisk together all the sauce ingredients: light soy sauce, dark soy sauce, sesame oil, white pepper, and sugar (if using). Set this aside. Lightly beat the eggs in another bowl. Have your chopped carrot, garlic, separated spring onions, and frozen peas ready.

Cook the Egg: Heat a large wok or heavy-bottomed frying pan over a medium-high heat. Add half a tablespoon of oil and swirl to coat the pan. Pour in the beaten eggs and gently swirl and scramble them for about 30-60 seconds until they are just set but still soft. Immediately remove the cooked egg from the pan and set it aside on a plate.

Sauté the Aromatics and Veg: Return the wok to a high heat and add the remaining half tablespoon of oil. Once the oil is shimmering, add the minced garlic and the white parts of the spring onions. Stir-fry for about 20 seconds until fragrant, being careful not to let the garlic burn.

Cook the Vegetables: Add the diced carrots to the wok and stir-fry for 2-3 minutes until they begin to soften but still have a slight bite. Add the frozen peas and continue to cook for another minute.

Fry the Rice: Add the cold, separated rice to the wok with the vegetables. Using your spatula, toss everything together and press the rice against the hot sides of the wok. Let it cook, stirring every 30 seconds or so, for about 3-4 minutes. You want the rice to get thoroughly heated through and slightly toasted. What works best for me is to spread it out in a single layer for a minute to get some of the grains a little crispy.

Add the Sauce: Pour the prepared sauce mixture evenly over the rice. Immediately start tossing and stirring everything together to ensure every grain of rice is coated in the sauce. Continue to stir-fry for 1-2 minutes until the sauce is absorbed.

Combine and Serve: Turn off the heat. Gently fold the cooked egg back into the rice, breaking it up into smaller pieces as you go. Add the green parts of the spring onions and give everything one final toss. Serve immediately while it’s hot and fragrant.