Cooked riceabout 3 cups: Day-old rice works best because it’s less sticky. Freshly cooked rice can be too soft and turn mushy.
Vegetable oil2 tablespoons: For frying everything up. You can also use sesame oil for a more nutty flavor.
Eggs2, beaten: These add a touch of richness and texture.
Vegetables1 cup, diced: Think carrots, peas, corn, or whatever you have on hand. Frozen mixed veggies work perfectly too.
Soy sauce3 tablespoons: Adds that classic umami flavor. Low-sodium soy sauce is a good option if you’re watching your salt intake.
Garlic2 cloves, minced: Fresh garlic elevates the flavor instantly.
Green onions2, sliced: For garnish and a hint of freshness.
Optional protein: Cooked chickenshrimp, or tofu can take this dish to the next level.
Instructions
Step 1: Prep Your Ingredients
Start by gathering and prepping everything. Trust me, having everything chopped and ready makes cooking stress-free. Day-old rice is the key here—it’s less sticky, which makes for better texture.
Step 2: Cook the Eggs
Heat a tablespoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble them until they’re just set. Remove them from the pan and set aside.
Step 3: Stir-Fry the Vegetables
In the same pan, heat the remaining oil. Toss in the garlic and sauté for about 30 seconds, just until it smells amazing (which happens fast!). Add your vegetables and stir-fry until they’re tender but still crisp.
Step 4: Add the Rice and Soy Sauce
Push the veggies to the side and add your rice to the pan. Drizzle the soy sauce over the rice and mix everything together. Keep stirring to ensure the rice is evenly coated and heated through.
Step 5: Combine Everything
Add the scrambled eggs back to the pan and toss to combine. If you’re using any cooked protein like chicken or shrimp, this is the time to stir it in. Sprinkle the green onions on top for a burst of freshness.