Ingredients
Here’s what you’ll need to create this flavorful dish:
- 3 cups of cooked jasmine rice (preferably day-old)
- 2 tablespoons of vegetable oil, divided
- 3 large eggs, beaten
- 1 cup of mixed vegetables (carrots, peas, and corn work wonderfully)
- 2 green onions, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or tofu for added protein
If you don’t have jasmine rice, any long-grain variety will do. And for a vegan twist, feel free to replace the eggs with scrambled tofu!
Instructions
Let’s get cooking! Follow these steps to bring this dish to life:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and cook until scrambled. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Toss in the garlic and sauté for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 3-4 minutes until they’re tender but still crisp.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir well to combine with the vegetables.
- Return the scrambled eggs to the pan, along with the soy sauce, oyster sauce, and sesame oil. Stir everything together, ensuring the rice is evenly coated with the sauces.
- Garnish with sliced green onions, and season with salt and pepper to taste. For an extra kick, I sometimes add a dash of hot sauce—something I picked up from my travels in Mexico City.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International