Ingredients:

  • 4 cups cooked jasmine rice (about 2 cups uncooked) (600 g)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 large eggs, beaten
  • 1 cup mixed vegetables (peas, carrots, corn; fresh or frozen) (150 g)
  • 3 green onions, chopped (for garnish)
  • 2-3 tablespoons soy sauce (30-45 ml, to taste)
  • 1 tablespoon sesame oil (15 ml)
  • Salt and pepper to taste
  • 1 cup cooked chicken, shrimp, or tofu, cubed (optional) (150 g)
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon ginger (fresh or powdered, optional)

Instructions:

  1. Use cold, day-old rice if possible for the best texture. If using freshly cooked rice, spread it on a baking sheet to cool and dry out for 30 minutes.
  2. Place a large skillet or wok over high heat and add vegetable oil, swirling to coat.
  3. Pour in beaten eggs; scramble until just set. Remove and set aside.
  4. Add mixed vegetables to the pan. Stir-fry for 2-3 minutes until crisp-tender.
  5. Introduce the chilled rice; break up clumps and stir-fry for 3-5 minutes.
  6. Stir in soy sauce, sesame oil, and any optional garlic or ginger. Mix well.
  7. Return cooked eggs to the skillet; mix with the rice and vegetables until evenly distributed.
  8. Remove from heat, garnish with chopped green onions, and serve hot.