Ingredients:

  • 2 cups cooked jasmine rice (about 350g) – preferably day-old
  • 2 tablespoons vegetable oil (30ml)
  • 2 large eggs, beaten
  • 1 cup mixed vegetables (carrots, peas, corn) (150g)
  • 3 green onions, chopped (for garnish)
  • 3 tablespoons soy sauce (45ml) – low-sodium is preferred
  • 1 tablespoon sesame oil (15ml)
  • 1 cup cooked chicken, shrimp, or tofu, diced (about 150g)

Instructions:

  1. Gather all ingredients; chop vegetables and proteins.
  2. Place a large skillet or wok over medium-high heat; add vegetable oil.
  3. Once oil is hot, add beaten eggs; scramble until just set. Remove from pan and set aside.
  4. In the same skillet, add mixed vegetables; sauté until tender (about 3-4 minutes).
  5. Add the day-old rice to the skillet; stir frequently to combine with vegetables.
  6. Pour in soy sauce and sesame oil, stirring to evenly coat the rice.
  7. Mix in diced cooked chicken, shrimp, or tofu, if desired; heat through.
  8. Stir in scrambled eggs and garnish with green onions before serving.