Ingredients
- 3 cups cooked white rice (preferably day-old and cold)
- 2 tablespoons vegetable oil (or sesame oil for added flavor)
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.)
- ½ cup chopped onion
- 2 garlic cloves, minced
- ½ cup cooked meat or seafood (optional – chicken, shrimp, pork, etc.)
- 3 tablespoons soy sauce (adjust to taste)
- 1 tablespoon oyster sauce (optional)
- Salt and pepper, to taste
- 2 green onions, chopped
- Sesame seeds (optional, for garnish)
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until cooked. Remove from the pan and set aside.
- Add the remaining oil to the same pan. Sauté the onions and garlic for 1–2 minutes until fragrant.
- Add mixed vegetables and cook for another 2–3 minutes until slightly tender. If using pre-cooked meat or seafood, add it now and stir-fry for another 1–2 minutes to heat through.
- Add the cold, cooked rice to the pan. Break up any clumps and stir everything together.
- Pour in soy sauce (and oyster sauce if using). Stir well to coat the rice evenly.
- Return the cooked eggs to the pan. Mix well and cook for another minute.
- Season with salt and pepper to taste. Stir in chopped green onions.
- Remove from heat. Garnish with sesame seeds if desired. Serve hot!
Let me know if you want variations like vegetarian, spicy, or Thai-style!