Ingredients
- 3 cups cooked rice (preferably day-old, cold)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 eggs, lightly beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- ½ cup cooked chicken, shrimp, or beef (optional)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for richness)
- ½ tsp ground black pepper
- 2 green onions, chopped
- Salt, to taste
Instructions
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Scramble the eggs until just set, then remove and set aside.
- Add remaining oil, then sauté onion and garlic until fragrant.
- Toss in mixed vegetables and cook for 2–3 minutes until slightly tender.
- Add cooked rice, breaking up clumps with a spatula. Stir-fry for 4–5 minutes.
- Stir in soy sauce, oyster sauce (if using), and pepper. Mix well.
- Return scrambled eggs and any cooked meat/shrimp to the pan. Stir until heated through.
- Taste and adjust salt if needed.
- Garnish with green onions and serve hot.
Would you like me to make this recipe in a quick 5-ingredient version (super simple) or keep it as the restaurant-style full version?