1 Tablespoon Canola Or Vegetable Oil, Plus More As Needed
1 whole Large Egg, Lightly Beaten
1 whole Small Onion Chopped
1 whole Carrot, Diced 1/4-inch
½ cups Sliced Mushrooms
¼ cups Frozen Peas
4 cups Leftover White Rice
Salt And Freshly Ground Pepper, To Taste
¼ cups 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 egg and use a chopstick or fork to scramble. Transfer to a dish and set aside.
Heat remaining oil in pan 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. Add rice and more oil if needed, and stir fry vigorously to break up any large clumps. Return scrambled egg to the pan.
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.