Ingredients:
2 cups of cooked rice (preferably day-old rice)
2 eggs
2 tablespoons of vegetable oil
1/2 cup of mixed vegetables (such as diced carrots, peas, and corn)
2 cloves of garlic, minced
2 tablespoons of soy sauce
Salt and pepper to taste
Optional garnishes: chopped green onions, sesame seeds
Instructions:
Heat a large skillet or wok over medium heat and add one tablespoon of vegetable oil.
Crack the eggs into the skillet and scramble them until they’re fully cooked. Once cooked, remove the scrambled eggs from the skillet and set them aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the mixed vegetables to the skillet and stir-fry for 2-3 minutes until they’re tender-crisp.
Next, add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the vegetables for another 2-3 minutes, allowing it to heat through.
Push the rice and vegetables to one side of the skillet and pour the beaten eggs into the empty space. Allow the eggs to cook undisturbed for a few seconds until they begin to set.
Once the eggs start to set, gently scramble them with a spatula, incorporating them into the rice and vegetables.
Drizzle the soy sauce over the rice and toss everything together until well combined. Season with salt and pepper to taste.
Continue to stir-fry the rice for another 2-3 minutes, ensuring that everything is evenly coated with the soy sauce and heated through.
Remove the skillet from the heat and transfer the egg fried rice to serving plates. Garnish with chopped green onions and sesame seeds, if desired.
