Ingredients
Scale
- 2 cups cooked rice (preferably day-old for best texture)
- 2 tablespoons vegetable oil or sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions
- Use cold, day-old cooked rice to prevent clumping and achieve fluffy texture.
- Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable or sesame oil.
- Sauté chopped onion and minced garlic until fragrant and translucent, about 2 minutes.
- Add mixed vegetables and cook for 2-3 minutes until tender.
- Push vegetables to one side of the pan, pour beaten eggs into the empty side, scramble until cooked, then mix with vegetables.
- Add the chilled rice to the pan, breaking up clumps, and stir to combine all ingredients.
- Pour in soy sauce and oyster sauce (if using), season with salt and pepper, and stir-fry for 3-5 minutes until evenly coated and heated through.
- Garnish with sliced green onions and serve immediately.
Notes
- Use cold, day-old rice for the best fluffy texture.
- Cook ingredients in batches if necessary to avoid overcrowding the pan.
- Feel free to add proteins like chicken, shrimp, or tofu for extra flavor.
- Experiment with sauces such as hoisin or garlic sauce for a twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 330 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 60 mg