Heat up 1 tbsp of canola or vegetable oil in a wok or large skillet. Add the cooled steamed rice and stir-fry on medium heat. Add the soy sauce, sugar, granulated garlic and black pepper, continuing to stir fry until the rice turns golden brown. Remove the rice from wok or skillet and set aside.
Heat up 1 tbsp of canola or vegetable oil in a wok or large skillet (if you are using the same wok or skillet, be sure to clean and dry it thoroughly before reusing it). Add the raw protein and stir fry on high heat for one to two minutes.
Add the carrot, broccoli, onion and garlic and continue stir frying on high heat for another minute or two. Reduce the heat to medium and add the rice.
Continue stir frying on medium heat for another minute or two, stirring evenly to make sure the rice doesn't burn. Add the bean sprouts, egg and sesame oil. Stir fry for an additional few minutes until everything is evenly cooked.
Top finished fried rice with scallions. Serves 2.
4 cups steamed rice, fully cooked and cooled overnight
1.5 cups raw chicken, beef, pork, or shrimp (any protein of your choice)
.5 cups raw carrot, peeled and cut into matchsticks
.5 cups broccoli, cut into bite-sized pieces and lightly blanched
2 eggs, scrambled
2 tbsp diced onion
2 tsp minced garlic
1 cup bean sprouts
2 tbsp chopped scallions
2 tbsp canola or vegetable oil
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tsp granulated garlic
1 tsp black pepper
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