Love this recipe for fried rice. It’s quick, easy and delicious.

This is really good - family loved it!! Perfect! I used fish sauce instead of oyster.

Excellent! This can be a great “blank canvas” on which to add different vegetables, chickpeas, shrimp (3 min/side or buy pre-cooked and thaw them), etc. I added 1 tbsp minced ginger and 1 tbsp rice vinegar, used liquid aminos in place of soy sauce (generous amt), 3/4 c. peas, big handful rough chopped julienned carrots, and added more garlic than called for. Omitted oyster sauce. I sautéed in all the oil and vegan butter, then cleared a space at the end and cooked 2-3 scrambled eggs (whisk in separate bowl first), mixing in going for a runny scramble. *Cook rice a day ahead of time ideally! Used 2 of my rice cooker’s special cups of brown rice/basmati to make the 4 c. called for OR one of those cups of rice and a bag of frozen riced cauliflower (can also use shirataki rice shaped noodles). Can add some sesame ginger dressing and other seasonings to taste. Topped with more liquid aminos, Thai red chili sauce, or sriracha to taste. Served with egg rolls (fresh or frozen from store) with sweet and sour sauce, sriracha, tiger sauce, liquid aminos. Good cold the next day, too, made into a salad or Buddha bowl with chickpeas, edamame, sauces, veggies, toppings, etc. have on hand.