A delicious and versatile dish made with cooked rice, vegetables, and optional protein, all stir-fried to perfection.

Scale

Ensure your rice is cold and clump-free. Day-old rice is ideal; if using freshly cooked rice, spread it out on a baking sheet to cool.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Pour in the beaten eggs and scramble until just set, then transfer to a plate and set aside.
Add more oil if needed, then toss in the chopped onion. Sauté for 2-3 minutes until translucent and fragrant.
Add the minced garlic and mixed vegetables, stir-frying for another 3-4 minutes until the veggies are tender but vibrant.
Add the cold rice to the skillet, breaking up any clumps with a spatula. Let it fry for a few minutes to get crispy on the bottom.
Pour in the soy sauce and oyster sauce (if using), stirring to coat the rice evenly. Season with salt and pepper to taste.
Fold in the scrambled eggs and any cooked protein. Stir in the sliced green onions and toss to combine.
Serve hot and enjoy!

Keywords: Fried Rice, Stir-fry, Asian Cuisine, Quick Meal