Ingredients
- 3 cups cooked rice (preferably cold, day-old rice works best)
- 2 eggs, lightly beaten
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 1 cup mixed vegetables (peas, carrots, corn, etc.)
- 2–3 tbsp soy sauce (to taste)
- 2 green onions, sliced
- 1 tsp garlic, minced (optional)
- Salt & pepper to taste
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble until just set. Remove eggs from the pan and set aside.
- Add the remaining oil to the pan. Stir-fry garlic (if using) for 30 seconds until fragrant.
- Add mixed vegetables and cook for 2–3 minutes until tender.
- Stir in the cold rice, breaking apart clumps with a spatula.
- Add soy sauce, salt, and pepper, tossing everything until rice is heated through.
- Return scrambled eggs to the pan and mix well.
- Sprinkle with green onions, toss, and serve hot.
If you like, I can also give you a street-style version with extra flavor tricks like in Chinese takeout.