Ingredients
2 cloves garlic, minced
2 cups cooked rice (preferably day-old)
2 tablespoons vegetable oil
1 small onion, finely chopped
1 cup mixed vegetables (like peas, carrots, and corn)
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1/2 teaspoon white pepper
2 green onions, chopped (for garnish)
Cooked protein of choice (optional, such as chicken, shrimp, or tofu)
Instructions
Prep the Rice: Start with cooked, cold rice to achieve the best texture. If using fresh rice, spread it on a tray to cool for a few minutes.
Sauté the Aromatics: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent.
Cook the Vegetables: Toss in the mixed vegetables, stirring them in the pan for 3-4 minutes until they are tender.
Scramble the Eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the vegetables.
Add the Rice: Add the cold rice to the pan, breaking up any clumps with a spatula. Stir everything together until the rice is evenly heated.
Season the Rice: Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice. Sprinkle with white pepper, then stir until all ingredients are well combined.
Enjoy.