Instructions

• Whisk together the oyster sauce, chicken bouillon powder, reduced-sodium soy sauce, white pepper, and rice vinegar in a small bowl. Do not add the sesame oil. Set the sauce aside.
• Prep the aromatics and vegetables: dice the yellow onion, mince the garlic, mince the fresh ginger, and thinly slice the green onions. Keep the frozen peas and carrots and frozen corn in the freezer until ready to add. Make sure the cooked rice is cold (from the fridge) and break up any large clumps with a fork.
• Crack the eggs into a small bowl and whisk until combined.
• Heat a large nonstick skillet over medium-high heat and add the unsalted butter. Once the butter is melted and sizzling, pour in the whisked eggs. Swirl the pan so the eggs form a thin layer.
• Cook the eggs for about 30–45 seconds until mostly set, using a silicone spatula to gently push and fold the eggs so they cook evenly but remain soft. Transfer the eggs to a plate and cover loosely to keep warm.
• Add the olive oil to the same skillet and increase the heat to high. Add the diced onion and stir for 3–4 minutes, until the onion is beginning to turn translucent.
• Add the minced garlic and minced ginger and stir for about 20 seconds, until fragrant.
• Add the frozen peas and carrots and the frozen corn (no need to thaw). Stir and cook for 2–3 minutes, until the vegetables are defrosted and most of the excess water has evaporated.
• Add the cold cooked rice to the skillet, breaking up any remaining clumps, then pour in the prepared sauce from step 1. Stir and cook for 1½–2 minutes, until the sauce evenly coats the rice and vegetables.
• Return the cooked eggs to the skillet along with the thinly sliced green onions. Stir everything together until combined and heated through. Taste and adjust seasoning if desired.
• Remove the skillet from the heat, drizzle the sesame oil over the fried rice, toss once to distribute, and serve hot.