Nishtha Jaisingh
Take leftover or freshly cooked rice (preferably cooled).
In a hot pan, scramble 2 eggs with a bit of oil, then set aside.
In the same pan, sauté garlic, onions, and veggies (like carrots, peas) for 2-3 minutes.
Season with salt, pepper, and a splash of soy sauce.
Stir in the rice, breaking up clumps. Add back the scrambled eggs, mixing everything well.
Add a few dashes of sesame oil or oyster sauce for extra depth of flavor.
Top with chopped green onions and serve hot!