Preparation Steps

• If using fresh rice, cook it and then spread it on a baking sheet to cool completely in the refrigerator for at least 30 minutes, or ideally, several hours. Cold, day-old rice works best.
• Whisk the eggs in a small bowl with a pinch of salt and pepper.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the eggs and scramble until fully cooked. Remove from the skillet and set aside. Chop into small pieces if desired.
• Add the remaining 1 tablespoon of vegetable oil to the skillet. If adding protein (chicken, shrimp), add it now and cook until browned and cooked through. Remove and set aside.
• Add the diced onion to the skillet and sauté for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant.
• Stir in the mixed vegetables and cook for 3-5 minutes until tender-crisp.
• Add the cold rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to lightly brown and heat through.
• Return the scrambled eggs and cooked protein (if used) to the skillet. Pour in the soy sauce and sesame oil (if using). Stir well to combine all ingredients and ensure the rice is evenly coated.
• Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.