Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced (2.5cm)
  • 1 cup mixed vegetables (frozen or fresh, such as peas, carrots, corn) (240ml)
  • 2 large eggs, lightly beaten
  • 4 cups cooked rice, day-old (960ml)
  • 1/4 cup chopped green onions (scallions), for garnish (60ml)
  • Optional protein: pre-cooked chicken, shrimp, pork, or tofu
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1/2 teaspoon sugar (2.5ml)
  • 1/4 teaspoon white pepper (1.25ml)

Instructions:

  1. Prepare the Sauce: Whisk together soy sauce, oyster sauce (or hoisin), sesame oil, sugar, and white pepper in a small bowl. Set aside.
  2. Sauté Aromatics: Heat oil in a wok or large skillet over medium-high heat. Add onion and cook until softened and translucent, about 2 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
  3. Cook Vegetables: Add mixed vegetables and cook until heated through and slightly softened, about 3-4 minutes.
  4. Scramble the Eggs: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty space and cook, scrambling them gently, until cooked through.
  5. Add the Rice: Add the cooked, day-old rice to the wok, breaking it up with your spatula. Toss everything together, ensuring the rice is well combined with the vegetables and eggs.
  6. Add Optional Protein: If using protein such as pre-cooked shrimp, chicken, pork or tofu, add now and stir to incorporate.
  7. Pour in the Sauce: Pour the prepared sauce over the rice mixture. Stir-fry continuously, tossing and flipping the rice, until everything is evenly coated and heated through, about 2-3 minutes.
  8. Garnish and Serve: Remove from heat. Garnish with chopped green onions and serve immediately.