4 cups cooked jasmine rice, leftover from the day before or refrigerated for at least 2 hours
2 tablespoon veggie oil (or duck fat)
2 cloves garlic, zested
1 inch of ginger, zested
1/2 medium yellow onion, diced (about 1/2 cup)
2 cups frozen corn, carrot and peas combination
1 cup diced meat or tofu
2 tablespoons oyster sauce
2 tablespoons soy sauce
Salt & pepper to taste
Break up large clumps of rice and separate the grains with wet fingers.
Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute, add oil until it starts to sizzle.
Reduce heat to medium, add garlic, ginger and onion and stir until aromatic, about 15 to 30 seconds. Add your meat (or tofu) and saute until a little seared around the edges.
Add the corn, carrots and peas and cook until tender, about 2 to 3 minutes.
Then add the rice, thoroughly mix with protein and veggies, about 2 to 3 minutes.
Move all the ingredients up the sides of the wok until there is a well in the middle. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little runny, about 1 to 2 minutes. Then pull the rice down and mix remaining ingredients together.
Add the sauces, and salt and pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.
Divide the rice among dinner plates. Serve immediately.