Serves 6 to 8
1 Tablespoon canola oil, plus more as needed
1 large egg, lightly beaten
1 small onion, chopped
1 carrot, diced 1/4-inch
½ cup sliced baby bella mushrooms
¼ cup frozen peas
4 cups leftover white rice
4 teaspoons soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
Salt & freshly ground pepper, to taste
¼ cup sliced scallions
In a small bowl, whisk the soy sauce, oyster sauce and sesame oil together; set aside.
Heat 1 teaspoon of oil in a wok or deep skillet over medium-high heat. Add onions, carrots and mushrooms and saute until golden, about 5 minutes. Add peas to wok and stir-fry for 1 minute. Push vegetables to outer sides of wok or skillet and heat another teaspoon of oil over medium-heat. Add egg and use a chopstick or fork to scramble.
Add rice and remaining oil, plus more if rice is still to sticky, and stir fry vigorously to mix well and break up any large clumps of rice. Pour reserved soy sauce mixture over rice and stir well to coat. Season with salt and pepper. Add scallions, toss well and serve while hot.