Ingredients
Scale
- 2 cups cooked rice (preferably day-old rice as it fries better)
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (such as peas, carrots, and corn), fresh or frozen
- 1/2 cup cooked protein (optional – such as shrimp, chicken, beef, or tofu, cut into small pieces)
- 2–3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon sesame oil (optional for flavor)
- Salt and pepper, to taste
- Green onions, sliced for garnish
- Additional add-ins: bean sprouts, diced bell peppers, pineapple chunks, cashews, or any of your favorite ingredients
Instructions
- Prepare Ingredients:
- Make sure the rice is cold and clumps are broken apart. Chop all your vegetables and protein into bite-sized pieces.
- Scramble the Eggs:
- Heat a small amount of oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Sauté Onion and Garlic:
- Add a bit more oil to the pan if needed. Sauté the onion and garlic until translucent and fragrant.
- Cook Vegetables and Protein:
- Add the mixed vegetables and your choice of protein to the skillet. Stir-fry until they are cooked through and the vegetables are tender.
- Add Rice and Seasonings:
- Add the rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and protein. Drizzle soy sauce and sesame oil over the rice, and season with salt and pepper. Stir-fry for a few more minutes until everything is well mixed and the rice is heated through.
- Finish with Eggs:
- Return the scrambled eggs to the skillet, breaking them into small pieces as you mix them into the rice.
- Garnish and Serve:
- Remove from heat and adjust the seasoning if needed. Garnish with sliced green onions before serving.
