🍳 Ingredients (serves 3–4)
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2 cups cold cooked rice (day-old works best)
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2 tablespoons vegetable oil (or sesame oil for extra flavor)
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2 eggs, beaten
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2–3 cloves garlic, minced
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1 small onion, finely chopped
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1 cup mixed vegetables (peas, carrots, corn, etc.)
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2–3 tablespoons soy sauce (to taste)
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1 teaspoon oyster sauce or fish sauce (optional for depth)
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1/4 teaspoon black pepper
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Salt, to taste
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2 green onions, chopped (for garnish)
Optional Add-ins:
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1 cup cooked chicken, shrimp, beef, or tofu
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A dash of chili flakes or sriracha for spice
🔥 Instructions
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Prepare ingredients:
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Break up cold rice with your hands or a fork so it’s not clumpy.
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Scramble eggs:
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Heat 1 teaspoon oil in a large skillet or wok over medium-high heat.
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Add beaten eggs, scramble until just set, then remove from the pan.
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Cook aromatics:
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Add remaining oil. Sauté garlic and onion until fragrant and slightly golden.
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Add veggies (and protein if using):
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Stir-fry for 2–3 minutes until cooked and lightly browned.
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Add rice:
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Toss rice into the pan, breaking up any remaining clumps.
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Stir-fry for 4–5 minutes, letting the rice toast slightly for flavor.
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Season:
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Add soy sauce, oyster/fish sauce (if using), black pepper, and a pinch of salt.
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Return scrambled eggs to the pan and mix well.
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Finish:
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Garnish with green onions and serve hot!
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✅ Tips:
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Day-old rice fries best—it’s drier and won’t get mushy.
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Don’t overload the pan; fry in batches if needed to avoid steaming the rice.
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For a smoky restaurant-style flavor, let the rice sit still for a few seconds between stirs to caramelize.
Would you like me to give you a chicken fried rice or vegetable fried rice version next?
