Soy Sauce Fried Rice in 20 Minutes

Instructions:

1. In a small bowl, whisk together the 2 tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1/2 tsp granulated sugar, and 1/4 tsp white pepper until the sugar is dissolved.
2. Use your hands or a fork to break up the 3 cups chilled jasmine rice to remove any large clumps.
3. Heat 1 tbsp of vegetable oil in a large wok or heavy-bottomed non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble quickly until they are just set but still soft; remove eggs from the pan and set aside.
4. In the same pan, add the remaining 1 tbsp vegetable oil and sauté the minced garlic and the white parts of the sliced spring onions until fragrant and translucent.
5. Increase the heat to high and add the chilled rice. Stir-fry for 3–4 minutes, pressing the grains against the hot surface of the pan until toasted and steaming.
6. Toss in the 1/2 cup thawed peas and carrots and fry for another 2 minutes.
7. Pour the prepared soy sauce mixture over the rice, stirring constantly for 60 seconds until the grains turn a uniform deep amber color.
8. Fold the cooked eggs and the green parts of the spring onions back into the pan and remove from heat immediately.