Toyo Fried Rice
- 3 cups cooked and cooled white rice
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
- 1 tablespoon neutral cooking oil
- 4 cloves garlic - minced
- 1 stalk scallions - finely chopped
Gently loosen the rice grains with a fork. Set aside.
In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Set aside.
Heat a wok/skillet over high heat until hot, then pour in oil (see note 3 if using non-stick cookware). Stir in minced garlic and fry until it turns a little golden.
Add the cooked rice. Mix with the garlic then use a spatula to spread it into a thin layer. Leave to fry undisturbed for around 20 seconds. Then flip and toss to heat further (loosen any lumps with the spatula).
Once the rice becomes piping hot, pour the sauce mixture over and toss well to coat the grains evenly.
Stir in chopped scallions before removing the wok/skillet from the heat. Dish out and serve immediately.