Ingredients:

  • 2 cups cooked jasmine rice (about 400g, preferably chilled)
  • 2 large eggs (about 100g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 cup mixed vegetables (peas, carrots, and corn, about 150g)
  • 2 green onions, chopped (about 30g)
  • 3 tablespoons soy sauce (45ml)
  • 1 teaspoon sesame oil (5ml)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Rice: Use day-old rice for best results (or spread freshly cooked rice on a tray to cool).
  2. Beat the Eggs: In a bowl, whisk the eggs until combined.
  3. Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat.
  4. Scramble the Eggs: Pour the beaten eggs into the skillet and scramble until just set; remove and set aside.
  5. Stir-fry Veggies: Add a bit more oil if needed, then stir-fry the mixed vegetables for 2-3 minutes until tender.
  6. Combine Rice and Veggies: Add the chilled rice and break up any clumps, mixing with the vegetables.
  7. Season the Rice: Pour in soy sauce and drizzle with sesame oil; stir well to coat.
  8. Add Eggs & Onions: Return scrambled eggs to the pan along with chopped green onions.
  9. Final Mix & Taste: Toss everything to combine, and season with salt and pepper to taste. Cook for another minute.
  10. Serve: Remove from heat and serve hot.