Ingredients
- 2 cups cooked white rice (preferably day-old)
- 2 large eggs
- 2 tablespoons vegetable oil (or sesame oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup frozen peas and carrots (optional)
- 2 tablespoons soy sauce (or to taste)
- 1 tablespoon oyster sauce (optional)
- 2 green onions, chopped
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Beat the eggs in a small bowl. Add to the pan and scramble quickly. Once cooked, remove the eggs and set aside.
- Add the remaining oil to the same pan. Sauté the chopped onion and minced garlic for 1–2 minutes until fragrant.
- Add the peas and carrots (if using) and cook for another 2–3 minutes until tender.
- Add the cooked rice to the pan. Stir-fry for 2–3 minutes, breaking up any clumps.
- Return the scrambled eggs to the pan and mix well.
- Add soy sauce (and oyster sauce if using) and stir to coat the rice evenly.
- Season with salt and pepper to taste.
- Remove from heat, stir in chopped green onions, and serve hot!
If you’d like, I can help you adapt this for chicken, shrimp, or make it spicier — just say so!