Steps

• Prepare the Basics:

  Rice: If you are not using already cooked and cold Parboiled rice (ideal is leftover from the day before, well separated), cook it according to the package instructions.

  Once cooked, fluff it with a fork and let it cool completely, maybe spreading it on a tray.

  Peas: If using fresh peas, shell them.

  Blanch them for a few minutes in lightly salted boiling water until tender but still crisp.

  Drain immediately and immerse them in a bowl with cold water and ice to stop the cooking and maintain a bright green color.

  Drain them again well. (If using frozen peas, cook them briefly as indicated on the package and cool them).

  Scrambled Eggs: Lightly beat 2-3 eggs in a small bowl with a pinch of salt.

  Heat a drizzle of oil in a wok or non-stick pan.

  Pour the eggs and scramble them quickly, stirring with a spatula until cooked but still slightly moist.

  Remove them from the pan, set aside, and if you prefer, cut them into pieces.

  Keep rice, peas, and eggs aside.

  

• Chopping the Vegetables:

  Wash all the vegetables well and peel the carrot.

  Finely dice (small and regular cubes) the yellow bell pepper, onion, carrot, and zucchini.

  Try to get pieces of similar sizes for even cooking.

  

• In the Wok!

  The Sauté and Vegetables: Heat 2-3 tablespoons of extra virgin olive oil in a large wok or non-stick pan with high sides over medium-high heat.

  Add the harder vegetables first: carrot and bell pepper.

  Stir-fry for 3-4 minutes, stirring often, until they begin to soften.

  Add the chopped onion and continue to fry for another 1-2 minutes until it becomes translucent.

  Deglaze with sake (or white wine) and a splash of Mirin, letting the alcohol evaporate and the liquids reduce slightly, about a minute.

  Now add the peas (previously blanched and cooled) and the diced zucchini. Stir-fry everything for another 2-3 minutes.

  If the bottom dries too much, you can add a splash of hot water.

  Season with ground ginger, a little salt (remember soy sauce is already salty!), and a grind of black pepper.

  Mix well.

  The vegetables should be cooked but still pleasantly crunchy.

  

• Stir-Fry the Rice and Season:

  Slightly increase the heat. Add the cold and fluffed Parboiled rice to the wok with the vegetables.

  With the spatula, break any clumps and mix vigorously for 2-3 minutes, stir-frying or continuously mixing to combine all ingredients well and heat the rice evenly.

  Pour soy sauce and oyster sauce (if used) over the rice.

  Continue to stir-fry or mix vigorously for another minute until the rice is well seasoned and takes on a nice even color.

  Add the scrambled eggs set aside and gently mix to distribute them. Taste and, if necessary, adjust with soy sauce. *Remove the wok from the heat. Drizzle immediately with a splash of toasted sesame oil and give a final stir.