Ingredients:
• 3 cups cooked long-grain rice
• 2 eggs, beaten
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 spring onions, sliced
• 1–2 tbsp soy sauce
• ½ tsp sesame oil (optional)
• Salt to taste
• ½ tsp black pepper
• Optional: peas, carrots, corn, diced chicken, or shrimp
Instructions:
1. Heat 1 tbsp oil in a wok or large frying pan over medium-high heat.
2. Add the beaten eggs and scramble until just set. Remove and set aside.
3. Add the remaining oil and sauté the garlic for 30 seconds until fragrant.
4. Add the rice and stir-fry for 3–4 minutes.
5. Add soy sauce, salt, and black pepper. Mix well.
6. Return the scrambled eggs to the pan.
7. Add spring onions and any optional vegetables or protein.
8. Stir-fry for another 1–2 minutes.
9. Drizzle with sesame oil, garnish with spring onions, and serve hot.
Best Served With:
• Schezwan Sauce
• Chili Garlic Sauce
• Chicken Manchurian
• Spring Rolls
• Crispy Chicken
• Stir-Fried Vegetables