Ingredients:

  • 2 cups cooked jasmine rice (about 400g, ideally chilled; day-old rice works best)
  • 1 lb (450g) large prawns, peeled and deveined
  • 2 tablespoons vegetable oil (30ml)
  • 2 large eggs
  • 1 cup mixed vegetables (such as peas, carrots, and corn) (150g)
  • 3 green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce (15ml)
  • 2 teaspoons oyster sauce (10ml)
  • Salt and pepper to taste
  • Optional: 1 teaspoon sesame oil (5ml) for drizzling

Instructions:

  1. Chop the green onions and mince the garlic. Ensure the prawns are peeled and deveined.
  2. Heat 1 tablespoon of oil in the skillet over medium heat. Scramble the eggs until fully cooked, then set aside.
  3. Add the remaining oil to the skillet. Sauté minced garlic for 30 seconds until fragrant. Add prawns; cook until pink and opaque (about 2-3 minutes).
  4. Add mixed vegetables and stir-fry for 2 minutes. Incorporate the chilled rice, breaking up clumps.
  5. Stir in soy sauce, oyster sauce, cooked eggs, and half the green onions. Season with salt, pepper, and optional sesame oil.
  6. Cook until everything is heated through and well combined. Garnish with the remaining green onions and serve hot.