Ingredients
Scale
- 3 cups cooked jasmine or long-grain rice (preferably cooled)
- 2 tablespoons vegetable or sesame oil
- 2 large eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn, bell peppers)
- 3 green onions, sliced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon oyster sauce (optional for extra umami)
- Salt and pepper to taste
- Protein options: cooked chicken, shrimp, tofu, or beef (all optional)
Instructions
- Before starting, ensure your rice is cooked ahead of time and refrigerated for best texture. Prepare all vegetables and proteins in advance.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove and set aside.
- Add another tablespoon of oil to the pan. Sauté garlic for about 30 seconds until fragrant, then add mixed vegetables. Cook until tender yet vibrant.
- Add the cooled rice, breaking up clumps, and stir-fry for 3-5 minutes until heated through and slightly crispy.
- If using cooked proteins, add them now and stir well. Pour soy sauce, oyster sauce (if using), and a splash of sesame oil. Cook for 2-3 minutes to coat everything evenly.
- Mix in scrambled eggs and sliced green onions. Adjust seasoning with salt and pepper as needed. Serve hot.
Notes
- Use day-old rice for the best fluffy texture.
- Keep the pan very hot to achieve a slight crispy edge.
- Customize with your favorite proteins and vegetables for variety.
- Don’t over-sauce; soy sauce should enhance, not overpower.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 65mg