Vegetable Fried Rice Recipe

– 2 cups cooked rice (preferably day-old rice, as it fries better) – 2 tablespoons vegetable oil – 2 cloves garlic, minced – 1 small onion, diced – 1 cup mixed vegetables (such as carrots, peas, bell peppers, and corn) – 2 eggs, beaten – 3 tablespoons soy sauce – 1 tablespoon oyster sauce (optional) – Salt and pepper to taste – Green onions, chopped (for garnish)

If you haven't already cooked your rice, do so according to package instructions.

For best results, use rice that has been cooked and chilled in the refrigerator for at least a few hours or overnight.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the minced garlic and diced onion, and sauté until fragrant and th e onions are translucent, about 2-3 minutes.

Add the mixed vegetables to the skillet and cook until they are tender, about 3-4 minutes. Yo u can use fresh or frozen vegetables for this step.

Push the vegetables to one side of the skillet, an d pour the beaten eggs into the other side.

Allow the eggs to cook for a minute or two, then scramble them with a spatula until they are fully cooked.