Ingredients

• 2 cups cooked rice (preferably day-old, cold rice)
• 3 eggs (beaten)
• 2 tablespoons oil (vegetable or sesame)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• ½ cup carrots (finely chopped)
• ½ cup green peas (fresh or frozen)
• 2 tablespoons soy sauce
• 1 teaspoon oyster sauce (optional for extra flavor)
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon sesame oil (optional, for a rich aroma)
• 2 green onions (chopped, for garnish)

Instructions

Step 1: Scramble the Eggs

1. Heat 1 tablespoon of oil in a pan or wok over medium-high heat.
2. Pour in the beaten eggs and scramble them until fully cooked.
3. Remove the eggs from the pan and set aside.

Step 2: Stir-Fry the Vegetables

1. In the same pan, add 1 tablespoon of oil.
2. Sauté the onions and garlic for 1-2 minutes until fragrant.
3. Add chopped carrots and green peas, stir-frying for 3-4 minutes until slightly tender.

Step 3: Add the Rice & Sauce

1. Add the cooked rice to the pan, breaking up any clumps.
2. Pour in soy sauce, oyster sauce, black pepper, and salt. Stir well to combine.
3. Let the rice fry for 2-3 minutes, allowing it to absorb the flavors.

Step 4: Combine Everything

1. Add the scrambled eggs back into the pan and mix well.
2. Drizzle with sesame oil and give it a final toss.

Step 5: Serve

• Garnish with chopped green onions.
• Serve hot with chili sauce or extra soy sauce on the side.