Ingredients
- 3 cups cooked rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 2–3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- ½ tsp sesame oil (optional)
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the rice: If using freshly cooked rice, spread it on a tray to cool so it doesn’t clump.
- Cook the eggs: Heat 1 tbsp oil in a large skillet or wok over medium heat. Add the beaten eggs, scramble until just cooked, then remove and set aside.
- Sauté aromatics: Add the remaining oil, then sauté the onion and garlic for 1–2 minutes until fragrant.
- Add vegetables: Stir in the mixed vegetables and cook for another 2–3 minutes.
- Fry the rice: Add the rice, breaking up any clumps. Stir-fry for 3–4 minutes until heated through.
- Season: Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat the rice evenly.
- Finish: Return the scrambled eggs to the pan and mix in. Adjust salt and pepper to taste.
- Serve: Garnish with chopped green onions and serve hot.
If you like, I can also give you a spicy fried rice version with chili and extra flavor.