Fried Rice Recipe

Prepare all vegetables: thinly slice the onion, mince the garlic, julienne or dice the carrot, chop green beans into 1-inch pieces, and slice green onions.

Crack the eggs into a small bowl and beat lightly.

If not already done, cook jasmine rice and let it cool completely. Use rice that has been chilled for at least 2 hours or overnight for best texture.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Add beaten eggs to the wok and scramble quickly. Once cooked, remove eggs and set aside.

Add remaining 1 tablespoon of vegetable oil to the same wok. Add minced garlic and sliced onion, and stir-fry for about 1-2 minutes until fragrant and the onion begins to soften.

Add carrots and green beans. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

Add cooked rice to the wok, breaking up any clumps with a spatula. Stir well to combine with the vegetables.

Return the scrambled eggs to the wok and mix into the rice.

Add soy sauce, fish sauce, oyster sauce, white pepper, and sugar. Stir-fry for another 2-3 minutes, allowing the rice to absorb the flavors and heat through evenly.

Add sliced green onions and stir-fry for 1 final minute.

Transfer fried rice to serving plates or a large platter.

Garnish with cucumber slices, lime wedges, and chopped fresh cilantro if desired.

Serve hot.