Ingredients
- 2 cups cooked rice (preferably day-old, chilled)
- 2 large eggs
- 2 tbsp vegetable oil (or sesame oil for more flavor)
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2–3 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- ½ tsp black pepper
- 2 green onions, chopped (for garnish)
Instructions
- Prepare the rice – If using freshly cooked rice, spread it on a tray to cool for at least 30 minutes to avoid clumping.
- Cook the eggs – Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Beat eggs in a bowl, pour into the pan, and scramble until just cooked. Transfer to a plate.
- Sauté aromatics & veggies – In the same pan, add remaining oil. Stir-fry garlic and onion for 1–2 minutes until fragrant. Add mixed vegetables and cook for another 2–3 minutes.
- Fry the rice – Add the rice, breaking up clumps with a spatula. Stir-fry for 3–4 minutes until heated through.
- Season & combine – Add soy sauce, oyster sauce (if using), and black pepper. Stir well to coat evenly.
- Add eggs & garnish – Return the scrambled eggs to the pan, toss to combine, and sprinkle green onions on top.
- Serve hot – Enjoy as a main dish or a side to your favorite stir-fry.
If you want, I can also give you a street-style version of egg fried rice with a stronger wok flavor. That one’s extra tasty.