INGREDENT
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 large eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn, or any of your choice)
- ½ cup diced onion
- 2–3 cloves garlic, minced
- ½ cup cooked chicken, shrimp, or beef (optional)
- 3 tbsp soy sauce (adjust to taste)
- 1 tbsp oyster sauce (optional, for depth of flavor)
- 1 tsp sesame oil (optional, for finishing)
- Salt and pepper to taste
- Sliced green onions, for garnish
Instructions
- Prepare rice – If using fresh rice, spread it out to cool and dry slightly. Cold, day-old rice works best because it won’t clump.
- Heat oil – In a large wok or skillet over medium-high heat, add 1 tbsp oil.
- Scramble eggs – Pour in the beaten eggs, scramble until just set, then remove and set aside.
- Cook aromatics – Add remaining oil, sauté onion and garlic for about 30 seconds until fragrant.
- Add vegetables & protein – Stir in mixed vegetables and any cooked meat of your choice. Stir-fry for 2–3 minutes.
- Add rice – Break up any clumps and stir-fry for 3–4 minutes until heated through.
- Season – Add soy sauce, oyster sauce (if using), salt, and pepper. Mix well so all grains are coated.
- Finish – Return scrambled eggs, drizzle with sesame oil, toss, and cook for another minute.
- Serve – Garnish with sliced green onions and enjoy hot.
If you like, I can also give you a restaurant-style fried rice secret so it tastes exactly like takeout. Would you like me to include that?