👨‍🍳 作り方

1. 1

   In a small bowl, lightly beat the eggs with a pinch of salt and white pepper. Set aside.

2. 2

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble them until just cooked. Remove from the wok and set aside.

3. 3

   Add the remaining 2 tablespoons of vegetable oil to the wok. Add the chopped onion and sauté until softened, about 2-3 minutes.

4. 4

   Add the minced garlic and cook for another 30 seconds until fragrant.

5. 5

   Add the mixed vegetables to the wok and stir-fry for 3-5 minutes until they are tender-crisp.

6. 6

   Add the cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 2-3 minutes until the rice is heated through.

7. 7

   Pour the soy sauce and fish sauce (if using) over the rice. Add the salt and white pepper. Stir well to combine and ensure the rice is evenly coated.

8. 8

   Add the scrambled egg back into the wok. Stir gently to incorporate it into the rice.

9. 9

   Cook for another minute, stirring, until everything is well combined and heated through. Taste and adjust seasoning if necessary.

10. 10

    Garnish with chopped green onions before serving.