1 Prep Your Ingredients

Make sure your rice is cooked and cooled (day-old rice works best to prevent sogginess). Finely chop the onion and green onions, and have all your ingredients ready before starting.

2 Cook the Eggs

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

3 Sauté Aromatics

In the same pan, add the remaining tablespoon of oil. Add the chopped onion and garlic (if using) and sauté for 1-2 minutes until fragrant and softened. Stir in the thawed peas and carrots and cook for another minute.

4 Add the Rice

Increase the heat to high and add the cooked rice to the pan. Break up any clumps with a spatula and stir well to combine with the vegetables.

5 Season and Combine

Stir in the soy sauce and oyster sauce (if using). Mix everything together until the rice is evenly coated and heated through. Return the scrambled eggs to the pan and toss to combine.

6 Garnish and Serve

Remove from heat and transfer to serving bowls. Garnish with sliced green onions. Serve hot and enjoy your quick and tasty egg fried rice!