Ingredients
- 3 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 2 green onions, chopped (for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chopped onion and garlic; sauté until fragrant and translucent.
- Add mixed vegetables and cook for 2–3 minutes until tender.
- Push the vegetables to the side and pour the beaten eggs into the skillet. Scramble until fully cooked.
- Add the cooked rice to the skillet and stir to combine with vegetables and eggs. Break up any clumps of rice.
- Pour in soy sauce, oyster sauce (if using), and sesame oil. Mix well and cook for another 2–3 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot.
If you want, I can also make a shorter, punchy version that’s perfect for social media or a recipe card. Do you want me to do that?