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This recipe is ‘Better Than Takeout’ — We always make extra!
Directions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
Add the mixed vegetables to the pan and cook for 3-4 minutes until they are tender.
Add the cooked rice to the pan, breaking up any clumps with a spatula.
Stir in the soy sauce, oyster sauce, and sesame oil, mixing well to ensure the rice is evenly coated.
Return the scrambled eggs to the pan, mixing them into the rice.
Add the sliced green onions and stir everything together. Season with salt and pepper to taste.
Serve hot, garnished with additional green onions if desired.
Variations & Tips
For a protein boost, add cooked chicken, shrimp, or tofu to the rice. You can also experiment with different vegetables such as bell peppers, broccoli, or snap peas. For a spicy kick, add a dash of sriracha or chili flakes. If you prefer a vegetarian version, simply omit the oyster sauce or use a vegetarian substitute. For a more authentic taste, try using a combination of light and dark soy sauce.
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