Ingredients:
- 3 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 3 green onions, chopped
- Salt and pepper to taste
Directions:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the finely chopped onion and minced garlic, and sauté until fragrant and the onion is translucent, about 2-3 minutes.
- Add the mixed vegetables and cook for an additional 3-4 minutes until they are tender.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the remaining tablespoon of vegetable oil and then add the cooked rice to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps of rice.
- If using, add the cooked chicken, shrimp, or tofu to the skillet and mix well.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir to combine all ingredients evenly.
- Add the chopped green onions and cook for another 1-2 minutes.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Servings: 4 servings