Ingredients

• 2 cups cooked rice (preferably day-old cold rice)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as peas, carrots, corn)
• 2-3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon spice blend
• Green onions, chopped for garnish

Method

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
2. Add the beaten eggs and scramble until cooked through. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of oil and sauté the onions and garlic until fragrant.
4. Add the mixed vegetables and cook until they are tender.
5. Add the cooked rice to the pan, breaking up any clumps with a spoon or spatula.
6. Pour the soy sauce and oyster sauce over the rice and vegetables. Stir well to combine and evenly distribute the sauces.
7. Add the scrambled eggs back into the pan and mix well with the rice.
8. Cook for a few more minutes, stirring occasionally, until everything is heated through.
9. Season with spice blend
10. Garnish with chopped green onions before serving.
11. Serve hot and enjoy!

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