Salted Fish Fried Rice in 30 Minutes

Instructions:

1. Place the 1½ oz diced salted fish in a fine-mesh strainer, rinse under cold water for 30 seconds, and pat thoroughly dry with paper towels.
2. In a small bowl, whisk the 2 beaten eggs with 1/4 teaspoon white pepper.
3. Heat 2 tablespoons neutral vegetable oil in a wok or large skillet over medium-high heat until shimmering.
4. Add the dried salted fish cubes and stir-fry for 1–2 minutes until they turn deep golden brown.
5. Add 3 cloves minced garlic, 1 teaspoon grated ginger, and the white parts of the sliced scallions; toss for 30 seconds until the garlic is translucent.
6. Increase heat to high, add 3 cups chilled white rice, and stir-fry for 3–4 minutes, pressing down with a spatula to break up clumps until the grains are toasted and chestnut brown.
7. Push the rice to the sides of the wok to create a well in the center, pour in the beaten eggs, and let them set for 15 seconds until whites are fully set before folding them into the rice.
8. Stir in 1/2 cup frozen peas and carrots, 1 tablespoon low-sodium soy sauce, and 1 tablespoon toasted sesame oil; toss for 2 minutes until vegetables are tender and rice is steaming hot.
9. Remove from heat and fold in the green parts of the sliced scallions.