Start by cooking it according to package instructions and allow it to cool completely. Chilled rice works best for fried rice as it doesn’t clump together. It is best to use day-old rice, so you should plan accordingly. If you are cooking the rice before making this fried rice, when rice is cooked, fluff it with the fork and add one tbs butter. Let it sit in the fridge for about 30 minutes to chill.
Chop the vegetables into small pieces for even cooking.
You have two options here. You can add oil in a separate pan, scramble the eggs and set them aside. Or, in a large skillet or large wok where you’ll be making fried rice, heat the oil over medium heat, pour the beaten eggs into the hot pan, and scramble them until they are fully cooked but still slightly moist. Remove from pan and set aside.
Add the chopped vegetables to the non-stick pan or wok and stir-fry until they become tender-crisp. Start with the carrots and cook for several minutes, then add onions and cook for 3-4 minutes, then add green onions at the end. Add salt and black pepper for seasoning, and add minced garlic. Another option to scramble the eggs is to create a space in the center of the pan by pushing the vegetables to the sides. Pour the beaten eggs into the center of the pan and let them cook for a moment until they start to set. Once the eggs solidify, gently scramble them with a wooden spoon.
Add the cold, cooked rice to the pan, breaking up rice clumps. Toss everything together thoroughly, ensuring the eggs and vegetables are evenly distributed throughout the rice. Drizzle soy sauce over the rice and continue tossing to coat the rice evenly. Adjust the seasoning with salt and pepper according to your taste preferences. Some people like adding oyster sauce to the fried rice, so feel free to add it here. Once the rice is heated through and evenly seasoned, remove it from the heat, and serve immediately. You can garnish the dish with chopped scallions or a sprinkle of sesame seeds.