2 cups cold, day-old cooked jasmine rice (or any long-grain white rice)

4 large eggs, beaten

2 tbsp vegetable oil (or any neutral oil)

1 green onion, finely chopped

2.5 tbsp regular soy sauce (or light soy sauce)

½ tbsp sesame oil

Cook Mode Prevent your screen from going dark

Heat vegetable oil in a large pan or wok. If using a wok, allow the oil to smoke first.

Pour in the beaten eggs and quickly stir-fry until they just take shape but remain moist.

Add the rice, breaking apart any clumps. Toss with eggs to combine.

Push rice and eggs to one side of the pan. Add green onions into the empty side with a bit more oil, then stir everything together.

Drizzle soy sauce and sesame oil along the edges of the pan, then toss until rice is evenly coated and brown.

Remove from heat and serve hot.

Use day-old rice for best texture.

Avoid dark soy sauce to keep flavor balanced.

Add frozen veggies or protein to make it a full meal.