Add ½ of canola oil in a large sauté pan over high heat. Add half of the rice and cook for about 3 minutes or until it’s pale brown and toasted, remove and repeat with the other half of the rice and ½ of canola oil.
Place all the rice back in the pan and press it up the sides, leaving an empty space in the middle. Add ½ of oil, onion, carrots, scallions, and garlic, and stir gently for about 1 minute.
Add soy aminos and toasted sesame oil, and stir until combined, then add fleur de sel and white pepper.
Push the rice to the side and add the remaining ½ of canola oil then break and egg into the empty space and scramble. Once the egg is scrambled, mix it with the rice.
Add the frozen peas and stir until they are soft. Once done, serve the rice.
Choosing a selection results in a full page refresh.