Ingredients:
3 cups cold cooked rice
2 tablespoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 cup diced carrot
1 cup frozen peas
2 cups cooked chicken, diced (or any protein of choice)
3 large eggs, lightly beaten
1/4 cup soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 green onions, sliced
Salt and pepper to taste
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Sauté Vegetables: Heat vegetable oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 3 minutes. Add minced garlic and cook for another minute.
Cook Carrots and Peas: Stir in the diced carrot and cook until tender, about 5 minutes. Add the frozen peas and cook for an additional 2 minutes.
Heat Chicken: Push the vegetables to one side of the skillet. Add the diced chicken to the empty side and cook until heated through.
Scramble Eggs: Pour the beaten eggs into the empty side of the skillet and scramble until cooked.
Combine Ingredients: Add the cold cooked rice to the skillet, breaking up any clumps. Stir in the soy sauce, oyster sauce (if using), and sesame oil. Mix well until everything is combined.
Season and Transfer: Season with salt and pepper to taste. Transfer the mixture to a baking dish and spread it out evenly.
Bake: Bake in the preheated oven for 20-25 minutes or until heated through.
Serve: Garnish with sliced green onions before serving.
Tips:
Ensure the rice is cold to prevent it from becoming mushy.
Use leftover rice for the best texture.
Feel free to add other vegetables or proteins to customize the dish.