Ingredients
c
4 cups cold cooked rice ( Jasmine or Basmati)
v
2 tablespoons vegetable oil (plus more as needed)
l
3 large eggs, beaten (more for extra egg)
y
1 yellow onion, finely diced
g
4 - 6 garlic cloves, minced
b
1 cup bean sprouts (less or more to liking)
g
½ cup green onion, sliced
m
3 tablespoons mushroom soy sauce
d
3 tablespoons dark soy sauce
o
2 tablespoon oyster sauce
s
½ teaspoon sugar
w
½ teaspoon white pepper
g
½ teaspoon garlic powder
s
1 teaspoon sesame oil
Directions
1
Make sure your rice is cold and dry (leftover rice works best). Break up any clumps with your hands or a fork.
2
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble just until set. Remove and set aside.
3
Add another tablespoon of oil to the pan. Add diced onions and sauté 1–2 minutes until softened. Add in bean sprouts and garlic and sauté, about 2 more minutes.
4
Push the veggies to one side. Add a bit more oil if needed, then add rice to the empty side of the pan. Let it sit undisturbed for 1–2 minutes to develop a slight char, then stir everything together.
5
Add mushroom soy sauce , dark soy sauce, oyster sauce, sugar, garlic powder, and white pepper. Stir-fry vigorously until rice is evenly coated and dark brown in color. Add the scrambled eggs and green onions, tossing to combine.
6
Drizzle sesame oil over the rice, taste and adjust seasoning to your liking. Serve hot, garnished with extra green onions.
