Fried rice cooks fast, so have all your ingredients chopped, measured, and ready to go before turning on the stove. Trust me, this makes the process smooth and stress-free.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil and stir around to cover the surface. You want the pan hot but not smoking.

Add the beaten eggs and mix in them until they are lightly set. Remove from the pan and set aside. This keeps them fluffy and avoids overcooking later.

Add the remaining 1 tablespoon oil, and stir in the onion and garlic that have been chopped. Stir-fry for 1–2 minutes until fragrant and lightly golden.

Add your mixed vegetables to the pan. Stir frequently for 2–3 minutes until they’re heated through but still vibrant.

Break up any clumps of your cold, cooked rice and add it to the pan. Stir constantly, pressing down slightly to get some crispy edges—this is where the magic happens.

Drizzle in the soy sauce, optional sesame oil, and a pinch of salt and pepper. Stir well to coat everything evenly. Then add your scrambled eggs and optional protein, folding them in gently.

Sprinkle with sliced green onions just before removing from heat. Include a final stir and serve to season.

This is one of those weeknight dinners you’ll turn to again and again—quick, satisfying, and full of flavor.