Ingredients:

  • 3 cups cooked Jasmine rice (about 450 g, chilled)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 cup mixed vegetables (peas, carrots, corn) (150 g)
  • 2 medium green onions, sliced (60 g)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced (15 g)
  • 2 large eggs (100 g)
  • 1 cup cooked chicken, diced (about 150 g)
  • 1 cup shrimp, peeled and deveined (about 150 g)
  • 3 tablespoons soy sauce (45 ml)
  • 1 tablespoon oyster sauce (15 ml) (optional)
  • 1 teaspoon sesame oil (5 ml)
  • Salt and pepper, to taste

Instructions:

  1. Prepare Cooked Rice: If using leftover rice, ensure it’s chilled and clumped together.
  2. Heat Oil: In your wok, heat the vegetable oil over medium-high heat.
  3. Sauté Aromatics: Add garlic and ginger, cooking until fragrant (about 30 seconds).
  4. Add Protein: If using eggs, push aromatics to the side and scramble them until cooked through. Add chicken or shrimp, cooking until heated.
  5. Incorporate Veggies: Stir in mixed vegetables and green onions, cooking for 2-3 minutes until tender.
  6. Mix in Rice: Add the chilled rice, breaking up clumps and mixing thoroughly.
  7. Season the Dish: Pour in soy and oyster sauces, sesame oil, and mix until everything is well-coated, seasoning with salt and pepper to taste.
  8. Serve: Garnish with extra green onions and serve hot.