👨‍🍳 How to Make It

1️⃣ Use Cold Rice

• Day-old rice prevents sogginess and sticks less.
• Break it up gently before cooking for better texture.

2️⃣ Scramble the Eggs

• Heat 1 tbsp oil, cook eggs until softly scrambled.
• Transfer to a bowl—don’t overcook.

3️⃣ Sauté Aromatics

• In the same pan, add oil, garlic & onion. Sauté until fragrant.

4️⃣ Cook Veggies

• Toss in carrots and peas. Stir-fry 3–5 mins until just tender.

5️⃣ Add Rice

• Mix in cold rice, breaking up clumps. Stir-fry until heated & slightly crispy.

6️⃣ Season It Up

• Add soy sauce, oyster sauce, pepper. Stir well to coat everything.

7️⃣ Combine & Finish

• Return scrambled eggs to the pan.
• Add green onions and drizzle with sesame oil. Toss gently.

🍽️ Tips & Serving Ideas

• Add leftover chicken or shrimp for a protein upgrade
• Use broccoli, bell peppers, or corn as veggie swaps
• Serve with chili crisp, sriracha, or cucumber salad for contrast
• Makes a great base for lunch bowls with a fried egg on top