Ingredients
- 3 cups cooked rice (preferably day-old, cold)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove and set aside.
- In the same pan, add the remaining oil. Sauté the onion and garlic until fragrant and slightly golden.
- Add the mixed vegetables and cook for 3–4 minutes until tender.
- Add the cold rice to the pan. Break up any clumps and stir-fry for about 5 minutes until heated through.
- Return the cooked eggs to the pan and mix well.
- Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to evenly coat the rice.
- Season with salt and pepper to taste.
- Toss in the sliced green onions. Stir and cook for another minute.
- Serve hot and enjoy!
If you’d like, I can help you adapt this for chicken, shrimp, or veggie-only versions too — just say the word!