Recipe Index

Ingredients

• 3 to 4 Tbsp cooking oil, divided
• 4 cups cooked long-grain rice, chilled and grains separated
• 2 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 4 large eggs, lightly beaten
• 1/2 medium onion, sliced
• 2 tsp minced garlic
• 1 1/3 cups frozen mixed vegetables, thawed
• 1 green onion, sliced
• 1 tsp red pepper flakes (optional)
• Salt and black pepper, to taste

Method

1. Heat 1 tablespoon of the oil in a large wok or skillet over medium-high heat. Add the eggs, scramble them into soft curds for about 1 minute, then transfer to a plate.
2. Add the remaining oil to the wok. Stir-fry the onion for 1 minute, then add the garlic and cook for 30 seconds.
3. Add the mixed vegetables and stir-fry for 1 to 2 minutes, until hot.
4. Add the cold rice, breaking up any clumps, and toss for 2 to 3 minutes until heated through and lightly toasted.
5. Drizzle the soy sauce and oyster sauce around the edge of the wok and toss to coat the rice evenly.
6. Return the eggs to the wok and toss through, breaking them into bite-size pieces.
7. Season with salt, pepper and the pepper flakes if using. Scatter over the green onion and serve immediately.

Prep: 3 min · Cook: 7 min · Total: 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data