Instructions:
Garnish the fried rice with sliced green onions and serve immediately!
Prep the Rice:
If using leftover rice, make sure it’s cold and not clumped together. If making fresh rice, cook it ahead of time and refrigerate it to cool for at least 30 minutes (this helps the grains separate better when frying).
Scramble the Eggs:
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the beaten eggs and scramble them until cooked through (about 1-2 minutes). Remove the eggs from the pan and set aside.
Sauté the Veggies and Aromatics:
In the same skillet, add 1 tablespoon of sesame oil. Toss in the chopped onion and cook for about 2-3 minutes, until it becomes soft and translucent.
Add the minced garlic and cook for an additional 30 seconds, stirring to avoid burning the garlic.
Add the Veggies:
Stir in your mixed vegetables (frozen or fresh), and cook for about 3-4 minutes until they are heated through and tender.
Fry the Rice:
Add the cold rice to the pan, breaking up any clumps with a spatula or spoon. Stir everything together, ensuring the rice is coated in the oil and mixed with the veggies.
Cook the rice for 3-5 minutes, letting it get a little crispy on the bottom for that classic fried rice texture.
Season the Rice:
Stir in the soy sauce, oyster sauce (if using), rice vinegar, ginger, and sugar (if using). Adjust the seasoning to taste with salt and pepper.
Add the scrambled eggs back into the pan and mix everything together.
Add Optional Protein:
If you’re adding a protein like cooked chicken, shrimp, or pork, stir it into the rice at this point. Let everything heat through for another 2 minutes.
Garnish and Serve: