Veggie-Packed Fried Rice: A Quick and Flavorful Meal

If using leftover rice, make sure it is chilled, as cold rice is less likely to become mushy when fried. If you are cooking rice fresh, allow it to cool down slightly.
Chop your vegetables and slice the green onions for garnish.
Crack the eggs into a small bowl and beat them lightly.
Sauté the Vegetables:

Heat the vegetable oil (or sesame oil for more flavor) in a large skillet or wok over medium heat.
Add the chopped onion and cook for 2-3 minutes until softened.
Add the mixed vegetables and cook for 3-4 minutes, stirring occasionally, until they are tender but still slightly crisp.
Cook the Eggs:

Push the vegetables to one side of the pan and pour the beaten eggs into the empty side.
Scramble the eggs gently and cook for 1-2 minutes until fully cooked, then mix them with the vegetables.
Add the Rice and Season:

Add the chilled rice to the pan, breaking up any clumps with a spatula.
Drizzle the soy sauce and oyster sauce (if using) over the rice, stirring well to combine.
Add the sesame oil, black pepper, and any additional seasoning you prefer, and stir-fry for another 3-4 minutes, allowing the rice to get crispy and golden in places.
Finish and Serve:

Taste the rice and adjust seasoning if needed (add more soy sauce or pepper if desired).
Garnish with sliced green onions and fresh cilantro, if desired.
Serve hot as a main dish or as a side alongside your favorite protein.
Serving and Storage Tips