Ingredients
- 3 cups cooked rice (preferably cold, day-old rice)
- 2 large eggs
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 1 small onion, finely chopped
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 2–3 tbsp soy sauce (adjust to taste)
- 1/2 tsp ground black pepper
- 2 green onions, chopped (for garnish)
- Salt to taste
Instructions
- Prepare the eggs – In a bowl, lightly beat the eggs with a pinch of salt.
- Heat the oil – Place a large wok or skillet over medium-high heat and add 1 tbsp oil.
- Scramble the eggs – Pour in the beaten eggs and stir quickly until they are just set. Remove and set aside.
- Cook the veggies – Add the remaining 1 tbsp oil to the pan. Sauté onions for 1–2 minutes, then add mixed vegetables. Stir-fry until tender.
- Add the rice – Break up any clumps and toss with the veggies, stir-frying for 3–4 minutes.
- Season – Pour in soy sauce and sprinkle black pepper, mixing well to coat the rice evenly.
- Combine – Add the scrambled eggs back in and mix everything together.
- Garnish & serve – Top with chopped green onions and serve hot.
If you want, I can also give you a quick 10-minute version of this recipe for super busy days.