Ingredients:

  • 3 cups of cooked and chilled Jasmine rice (approx. 450g)
  • 2 tablespoons of vegetable oil (30ml)
  • 2 large eggs, lightly beaten
  • 1 cup mixed frozen vegetables (peas, carrots, corn) (approx. 150g)
  • 4 spring onions, sliced (approx. 50g)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml) (optional)
  • Salt and pepper to taste

Instructions:

  1. Ensure the rice is cooked and chilled to prevent clumping.
  2. Heat the vegetable oil in the wok over medium-high heat until shimmering.
  3. Add the beaten eggs to the wok, swirling to coat the bottom. Cook until set, then remove and set aside.
  4. Add the mixed vegetables to the wok. Sauté for 2-3 minutes until heated through.
  5. Increase heat. Add the chilled rice and stir well to combine with the vegetables.
  6. Drizzle in soy sauce and oyster sauce, mixing thoroughly. Season with salt and pepper.
  7. Fold in the scrambled eggs and spring onions. Sauté for another minute until everything is heated through.
  8. Taste and adjust seasoning if needed. Serve immediately.