🍳 Instructions
1. Prepare the Rice:
If using freshly cooked rice, spread it on a tray to cool for 15–20 minutes. Cold or day-old rice gives the best texture — it’s less sticky and fries perfectly.
2. Scramble the Eggs:
Heat ½ tablespoon of oil in a large pan or wok over medium heat.
Pour in the beaten eggs and scramble until just cooked.
Remove the eggs from the pan and set aside.
3. Cook the Vegetables:
Add another tablespoon of oil to the same pan.
Sauté the garlic for a few seconds until fragrant.
Add carrots and peas, and stir-fry for 2–3 minutes until tender but still slightly crisp.
4. Combine Everything:
Add the rice to the vegetables and mix well, breaking up any clumps.
Stir in soy sauce, oyster sauce (if using), salt, and pepper.
Return the scrambled eggs to the pan and toss everything together until evenly mixed and heated through.
Taste and adjust seasoning if needed.
5. Garnish and Serve:
Sprinkle chopped green onions on top, and serve hot straight from the pan!
This dish is best enjoyed fresh, but it also keeps well for lunchboxes and meal prep.
🌱 Variations & Add-Ins
Add Protein: Stir in cooked shrimp, chicken, or tofu for a heartier meal.
Spice It Up: Add a pinch of chili flakes or a drizzle of sriracha for some heat.
Boost the Veggies: Try bell peppers, corn, mushrooms, or baby spinach.
🍴 Serving Ideas
Pair your egg fried rice with:
Sweet and sour chicken
Stir-fried noodles
Teriyaki tofu
Or simply a bowl of hot soup for a comforting meal
🧊 Storage
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, sprinkle a bit of water over the rice and warm it in a skillet or microwave to restore its moisture.
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