Ingredients:

  • 4 cups cooked white rice (about 2 cups uncooked) (600g)
  • 6 cloves garlic, minced
  • 3 tablespoons vegetable oil (45ml)
  • 2 large eggs, beaten (optional)
  • 3 tablespoons soy sauce (45ml)
  • 1/2 teaspoon salt (2.5g), adjust to taste
  • 1/4 teaspoon pepper (1g), adjust to taste
  • 2 green onions, sliced (for garnish)
  • Optional: 1/2 cup cooked protein (shrimp, chicken, or tofu) (75g)

Instructions:

  1. Use leftover rice for best texture; ideally, it should be refrigerated for a few hours or overnight.
  2. In a large skillet or wok, add vegetable oil and heat over medium heat.
  3. Add minced garlic to the skillet and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
  4. If using cooked protein, add it to the skillet to heat through, about 2 minutes.
  5. Add the cooked rice to the skillet, breaking up any clumps. Stir to combine with the garlic and protein.
  6. Pour in the soy sauce, salt, and pepper. Continue to stir-fry for another 3-5 minutes until everything is well combined and heated through.
  7. Push the rice to one side of the skillet. Pour the beaten eggs into the empty side, scrambling until cooked through. Mix with the rice.
  8. Remove from heat and garnish with sliced green onions. Serve immediately.