By Robert J. Matthews
3 cups cooked and chilled rice (preferably day-old rice) 2 tablespoons vegetable oil 2 eggs, beaten 1 cup mixed vegetables (peas, carrots, corn, and chopped green beans) 1/2 cup diced onions 2 cloves garlic, minced 3 tablespoons soy sauce 1 tablespoon oyster sauce (optional) 1 teaspoon sesame oil
In a big skillet or wok, heat the oil over medium-high heat. Include 1 tablespoon of non-stick cooking oil
Scramble the eggs until they are almost done cooking, then add them to the pan. Before setting aside, take the scrambled eggs out of the pan.
Put another spoonful of oil into the identical pan. Before they turn transparent, add diced onions and continue cooking.
Stir in the minced garlic and cook for another 30 seconds, or until it begins to steam.
Toss in the medley of veggies and stir-fry for a few minutes, or until done but still crunchy.
After the rice has cooled, add it to the pan and stir to remove any lumps. After a few minutes of stirring, mix the rice, veggies, and protein.
Toss the rice with the soy sauce and oyster sauce, if using, and stir to combine. Add salt and pepper according to your preference.