Ingredients:

  • 3 cups cooked basmati rice (750g, chilled; ideally leftover rice)
  • 3 large eggs (150g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 medium onion, finely chopped (about 150g)
  • 1 cup mixed vegetables (peas, carrots, corn) (150g)
  • 2-3 green chilies, slit (adjust to taste)
  • 1-2 garlic cloves, minced (5-10g)
  • 1 teaspoon ginger, grated (5g)
  • 2 tablespoons soy sauce (30ml)
  • 1 teaspoon sesame oil (5ml)
  • Salt, to taste
  • Freshly chopped cilantro, for garnish

Instructions:

  1. Prepare the Ingredients - Chop the onion and mixed vegetables. Beat the eggs in a bowl and season with a pinch of salt.
  2. Heat the Oil - In a large frying pan or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Sauté the Aromatics - Add the chopped onion and green chilies. Sauté for 2-3 minutes until the onion is translucent. Stir in garlic and ginger; sauté for an additional 30 seconds until fragrant.
  4. Cook the Eggs - Push the onion mixture to one side of the pan. Pour the beaten eggs into the cleared space and scramble until just set. Mix with the onion mixture.
  5. Add Vegetables and Rice - Add mixed vegetables to the pan; sauté for 2 minutes. Then add the chilled rice, breaking up any clumps; mix everything well.
  6. Season and Finalize - Drizzle soy sauce and sesame oil over the rice. Stir-fry everything for another 3-4 minutes until heated through and slightly crispy. Taste and adjust salt, if necessary.
  7. Garnish and Serve - Remove from heat, garnish with freshly chopped cilantro, and serve immediately.