INGREDIENTS
- 3 cups cooked rice (preferably chilled, from the day before)
- 2 large eggs
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn, optional)
- 2–3 tbsp soy sauce (to taste)
- 1 tsp oyster sauce (optional, for richer flavor)
- ½ tsp white pepper (or black pepper)
- 2 green onions, sliced (for garnish)
- Salt, to taste
INSTRUCTIONS
- Prepare Rice & Eggs: If using leftover rice, break up any clumps with a fork. Beat the eggs in a small bowl.
- Cook the Eggs: Heat 1 tbsp oil in a large skillet or wok over medium heat. Pour in the eggs, scramble until just set, then transfer to a plate.
- Sauté Aromatics: In the same skillet, add the remaining oil. Sauté onion and garlic until fragrant.
- Add Vegetables: Stir in mixed vegetables and cook for 2–3 minutes until tender.
- Fry the Rice: Add the rice to the pan, tossing to combine with the veggies. Cook for 3–4 minutes, letting it slightly crisp up.
- Season: Pour in soy sauce, oyster sauce (if using), and pepper. Stir well so the rice absorbs all the flavors.
- Combine: Add the scrambled eggs back into the pan and toss to mix evenly.
- Serve: Garnish with sliced green onions and serve hot.
If you want, I can also give you a restaurant-style egg fried rice version that tastes exactly like takeaway. Would you like me to add that?