INGREDENT
- 3 cups cooked rice (preferably day-old)
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn, or your choice)
- ½ cup diced onion
- 2 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for richer flavor)
- ½ tsp white pepper (or black pepper)
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 2 green onions, chopped
Instructions
- Prep the rice – If using freshly cooked rice, spread it out on a tray to cool so it won’t get mushy.
- Scramble eggs – Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add beaten eggs, scramble until cooked, then remove and set aside.
- Cook aromatics – Add remaining oil, then sauté onion and garlic until fragrant.
- Add vegetables & protein – Toss in mixed veggies and your cooked chicken/shrimp/tofu. Stir-fry for 2–3 minutes.
- Add rice – Crumble in the rice, breaking up clumps. Stir well to mix everything evenly.
- Season – Pour in soy sauce, oyster sauce, and pepper. Stir-fry for another 3–4 minutes to heat through.
- Finish – Add scrambled eggs back in and toss with green onions.
- Serve hot – Enjoy straight from the wok for best taste!
If you want, I can also give you a restaurant-style fried rice secret so it tastes just like the takeout version. Would you like me to add that?