Method
- Heat 1 tbsp of oil in a large wok or frying pan over high heat. If you're using eggs, scramble them quickly in the pan, then push them to the side or remove them. Set aside. High heat is key. This needs to be hot and fast.
- Add the remaining oil. Chuck in the onion and garlic. Stir-fry for 1-2 minutes until fragrant.
- Add your mixed veg. If using frozen veg, they'll release a bit of water — that's fine. Stir-fry for 2-3 minutes until they're thawed and starting to soften.
- Add the cold rice. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing constantly, until the rice is heated through and starting to get a bit crispy at the edges. This is where the magic happens. Don't stir too gently — you want some colour.
- If you're using leftover protein (chicken, ham, prawns), add it now. Stir through for 1-2 minutes until heated.
- Add the soy sauce. Toss everything together until the rice is evenly coated. Taste it. Add more soy sauce if needed.
- Add the scrambled eggs back in (if using). Stir through. Turn off the heat.
- Serve immediately. Garnish with spring onions and sesame seeds if you've got them. This is one of those meals that tastes better than it looks. Embrace it.
