Ingredients

• 3 cups cooked rice (preferably cold, long-grain or Basmati)
• 3 eggs
• 2 tbsp cooking oil or sesame oil
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 cup mixed vegetables (carrots, peas, spring onions)
• 2 tbsp soy sauce
• 1 tsp vinegar or lemon juice
• ½ tsp black pepper
• Salt to taste
• 1 tsp chili sauce (optional)
• Spring onions for garnish

Method

1. Heat oil in a wok or large pan on high heat.
2. Crack eggs into the pan, scramble lightly, and set aside.
3. In the same pan, add garlic and onion; sauté until fragrant.
4. Add vegetables and stir-fry for 1–2 minutes (keep them crisp).
5. Add cooked rice and mix well, breaking up lumps.
6. Add scrambled eggs back to the pan.
7. Pour in soy sauce, vinegar, black pepper, salt, and chili sauce. Toss on high heat for 2–3 minutes.
8. Garnish with spring onions and serve hot.