Ingredients:

  • 3 cups cooked jasmine rice (about 1.5 cups uncooked) (630g)
  • 2 tablespoons vegetable oil (30ml)
  • 2 large eggs, beaten
  • 1 cup diced vegetables (e.g., carrots, peas, bell peppers) (150g)
  • 1 cup diced cooked chicken, shrimp, or tofu (150g)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon sesame oil (15ml)
  • 2 green onions, sliced (for garnish)
  • Salt and pepper, to taste

Instructions:

  1. Cook the jasmine rice according to package instructions and let it cool for at least 30 minutes in the refrigerator.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  3. Add the beaten eggs, stirring continuously until just set. Remove and set aside.
  4. Add diced vegetables to the skillet and stir-fry for 2-3 minutes until they are tender yet crisp.
  5. Stir in the cooked chicken, shrimp, or tofu, and cook until heated through.
  6. Add the chilled rice, breaking any clumps, and stir to mix with the vegetables and protein.
  7. Drizzle in soy sauce and sesame oil, mixing well to combine. Adjust seasoning with salt and pepper.
  8. Add the scrambled eggs back into the skillet and gently fold into the rice mix.
  9. Sprinkle with sliced green onions. Serve hot, and enjoy!