👨🍳 How to Make It
1️⃣ Use Cold Rice
Day-old rice prevents sogginess and sticks less.
Break it up gently before cooking for better texture.
2️⃣ Scramble the Eggs
Heat 1 tbsp oil, cook eggs until softly scrambled.
Transfer to a bowl—don’t overcook.
3️⃣ Sauté Aromatics
In the same pan, add oil, garlic & onion. Sauté until fragrant.
4️⃣ Cook Veggies
Toss in carrots and peas. Stir-fry 3–5 mins until just tender.
5️⃣ Add Rice
Mix in cold rice, breaking up clumps. Stir-fry until heated & slightly crispy.
6️⃣ Season It Up
Add soy sauce, oyster sauce, pepper. Stir well to coat everything.
7️⃣ Combine & Finish
Return scrambled eggs to the pan.
Add green onions and drizzle with sesame oil. Toss gently.
🍽️ Tips & Serving Ideas
Add leftover chicken or shrimp for a protein upgrade
Use broccoli, bell peppers, or corn as veggie swaps
Serve with chili crisp, sriracha, or cucumber salad for contrast
Makes a great base for lunch bowls with a fried egg on top
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