09/12/2025
Pro Tips
✨ Always use cold leftover rice
🔥 Cook on high heat for restaurant flavor
🥢 Do not over-mix to avoid mushy rice
Classic Veg
Base: 2 cups cooked rice (cold), 1 tbsp oil
Veggies: onion, carrot, beans, capsicum, spring onion
Sauces: 1 tsp soy sauce, ½ tsp vinegar
Seasoning: salt, pepper
Method:
Sauté veggies on high heat → add sauces & rice → toss 2 mins → garnish with spring onions.
Egg
Base: 2 cups cooked rice, 2 eggs
Add-ins: onion, garlic, spring onion
Sauce: 1 tsp soy sauce, pepper, salt
Method:
Scramble eggs → keep aside. Fry garlic & onion → add rice + sauces → add eggs back → toss.
Schezwan
Base: 2 cups rice, 1 tbsp oil
Veggies: bell peppers, cabbage, carrot
Sauces: 1 tbsp Schezwan sauce, 1 tsp soy sauce
Seasoning: salt, pepper, sesame seeds (optional)
Method:
Stir fry veggies → add sauces → add rice → toss well on high flame.
4. Chicken
Base: 2 cups rice, 1 cup cooked shredded chicken
Veggies: onion, garlic, peas, carrot
Sauce: 1 tsp soy sauce, ½ tsp oyster sauce/optional
Seasoning: salt, pepper
Method:
Sauté garlic & onion → add chicken & peas → sauces → rice → toss.
