Egg Fried Rice

1. In a small bowl, whisk eggs with a pinch of salt and pepper. In another small bowl, combine soy sauce, oyster sauce (or alternative), and sesame oil; set aside. 2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering. Pour in the whisked eggs and scramble quickly until just set but still moist. Remove from wok and chop into small pieces; set aside. 3. Add remaining 1 tablespoon vegetable oil to the wok. Add the white parts of the green onions and minced garlic, stir-fry for 30 seconds until fragrant. 4. Add the day-old rice, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly toasted. 5. Add frozen peas and carrots and stir-fry for 2-3 minutes more. Pour in the prepared sauce mixture and stir quickly to coat all the rice evenly. 6. Return the scrambled egg to the wok. Add the green parts of the green onions. Toss everything together for 1 minute until well combined and heated through. Taste and adjust seasoning if needed. Serve hot.