A classic Asian comfort dish that transforms leftover rice into a delicious meal. This versatile egg fried rice combines fluffy rice, scrambled eggs, and colorful vegetables with savory seasonings for a quick and satisfying dish.
Prepare the Rice, If using leftover rice, make sure it is cold. If cooking fresh, spread the hot rice out on a baking sheet to cool down and avoid clumping.
Scramble the Eggs, Heat a non-stick pan or wok over medium heat and add 1 tablespoon of vegetable oil. Beat the eggs in a bowl, then pour them into the pan. Scramble them gently until fully cooked, then remove from the pan and set aside.
Add Garlic And Onions, In the same pan, add another tablespoon of oil. Add the minced garlic and chopped onions to the pan and stir-fry for another 30 seconds, or until fragrant
Cook the vegetables, Add the mixed vegetables and stir fry for about 2 minutes. Season with a touch of salt.
Add the Rice, Add the chilled rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3-4 minutes, making sure the rice is heated through and slightly crispy.
Season the Rice, Add soy sauce, oyster sauce (if using), sesame oil, salt, and pepper. Stir well to evenly coat the rice with the sauce. Adjust seasoning to taste.
Add Peas and Corn, Add the peas and corn, combine everything and adjust the salt levels to taste.
Combine with Eggs, Add the scrambled eggs back into the pan. Stir everything together until well combined.
Garnish and Serve, Garnish with chopped green onions for a fresh crunch and serve immediately.