Ingredients
- 3 cups cooked rice (day-old rice works best)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2–3 tablespoons soy sauce (to taste)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (optional)
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Prepare Rice: Make sure your rice is cold and separated — this keeps it from getting mushy.
- Scramble Eggs: Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add beaten eggs, scramble until just cooked, then remove and set aside.
- Sauté Aromatics: In the same pan, add remaining oil. Sauté onion for 2–3 minutes until soft, then add garlic and cook for another 30 seconds.
- Add Veggies: Stir in mixed vegetables. Cook for 3–4 minutes until heated through.
- Add Rice: Add the cold rice. Break up any clumps with your spatula and stir-fry for 2–3 minutes.
- Season: Add soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat everything evenly.
- Finish: Return the cooked eggs to the pan and stir through. Season with salt and pepper to taste.
- Serve: Sprinkle with sliced green onions and serve hot!
Let me know if you’d like a version with chicken, shrimp, or beef too!