First, have your rice cooked and ready. If you don't have leftover rice, cook your rice al dente (to the bite), that way when you plan on stir-frying the rice it won't turn soggy.
Keep all your ingredients ready. Mix the sauce ingredient together and keep aside. Cut the carrot into matchsticks. Clean and/or cut your protein into bite-sized pieces.
Heat up a large skillet or wok with the oil and stir cook the sliced green onion bulbs with the ginger + garlic (or substitute with garlic butter).
Add the carrot and peas and stir cook for a minute on high heat.
Make space in your pan (see video) and break in the eggs. Scramble, cook and break the eggs. Mix and stir cook everything quickly.
Make space again and add your protein. In the video, I used chicken pieces. Stir cook on all side on high heat for a minute and mix everything together.
Now add in your cooked rice and pour your stir fry sauce over the rice. Mix and stir cook everything for a minute or two until everything is cooked and well combined. Use high heat and don't over mix because it shouldn't get mushy.
Garnish with fresh sliced green onion stalks. Serve hot.
Use preferably 1-day old leftover rice because that will be fridge dried crispy and your fried rice won't turn soggy.
You can use Asian short or long grain rice, whichever you prefer. I like to use Basmati or Japanese short grain rice because that's what I have in my pantry most of the time.
You can use freshly chopped ginger and garlic or a ginger and garlic paste. I used the latter because it mixes in better.
You may substitute the garlic and ginger with garlic butter to prepare a benihana copycat fried rice.
The protein of your choice can be chicken, tofu, shrimp (prawns), calamari (squid) or beef.