Ingredients
Scale
For the Crust:
- For the rice:
- 3 cups cooked white rice (preferably day-old)
- For the protein:
- 2 large eggs, beaten
- 1/2 cup cooked chicken, diced (optional)
- 1/2 cup cooked shrimp (optional)
- For the vegetables:
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 2 green onions, chopped
- For the seasoning:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- For cooking:
- 2 tablespoons vegetable oil
Instructions
1. Prepare the Crust:
- 1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- 2. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
- 3. Add the remaining tablespoon of oil to the pan. Sauté the onions and garlic until fragrant, about 1 minute.
- 4. Add the peas and carrots, stirring for another 1-2 minutes until softened.
- 5. If using, add the chicken or shrimp and cook until heated through.
- 6. Add the cooked rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until the rice is heated.
- 7. Pour in the soy sauce, oyster sauce, sesame oil, and white pepper. Mix well to evenly coat the rice.
- 8. Return the scrambled eggs to the pan and stir to combine.
- 9. Garnish with chopped green onions and serve hot.
Notes
For best results, use day-old rice as it’s less sticky. You can customize this recipe with any protein or vegetables you have on hand. Adjust seasoning to taste.