Prep Ingredients: Read the instructions on the labels. Cold day old rice does not leave the food soggy when preparing fried rice.
Heat Oil: On medium-high heat in a large skillet or wok skillet fry vegetables until tender.
Cook Aromatics: Put minced garlic and diced onion in the pan. Stir-fry for 1-2 minutes until fragrant and the onions are clear.
Add Vegetables: Add the diced mixed vegetables and cook for another 3-4 minutes until they are tender.
Cook Eggs: Push the vegetables to one side of the pan. Pour in, scramble them until fully cooked and beat eggs. Mix eggs into vegetables.
Add Rice: To break up clumps, add cold rice to spatula. In stir-fry for 3-5 min until rice is slightly crispy.
Season: Pour soy sauce (and oyster sauce, if using) over the rice. Stir so that it coats all grains evenly.Stir in sesame oil if desired.
Add Protein: If using protein, add it to the pan and stir till properly mixed and get hot through.
Finish: Stir well with salt and pepper taste then add chopped green onions on top
Serve: Take off heat; eat while hot!
Hints for Success:
For its perfect texture use overnight cold rice as recently cooked one can become sticky or soggy
Stir-fry on high heat to give the rice a crispy texture and to help the flavors meld.
Keep tossing ingredients in order to avoid uneven cooking of your food.
Gradually adjust your seasoning avoiding overpowering yourself with spices.
Benefits of Health:
