Tolong jawabb eee

<p>Making fried rice is a quick and versatile way to use leftovers. The key is to use <strong>cold, day-old rice</strong> to prevent it from becoming a mushy texture.&nbsp;</p><p><strong>Ingredients</strong></p><p>This basic recipe makes about 4 servings and is easily customizable with various proteins and vegetables.&nbsp;</p><ul><li><strong>4 cups</strong> cold, cooked white or brown rice (day-old is best)</li><li><strong>2-3 large</strong> eggs, lightly beaten</li><li><strong>3 tbsp</strong> neutral oil (vegetable, canola, or peanut), divided</li><li><strong>1 cup</strong> chopped onions</li><li><strong>1 cup</strong> frozen peas and carrots blend (thawed is fine)</li><li><strong>2 cloves</strong> garlic, minced</li><li><strong>1 inch</strong> fresh ginger, grated (optional)</li><li><strong>2-3 tbsp</strong> soy sauce (low-sodium is an option)</li><li><strong>1 tbsp</strong> oyster sauce (optional, for extra umami flavor)</li><li><strong>1 tsp</strong> toasted sesame oil</li><li><strong>Salt and ground white pepper</strong> to taste</li><li><strong>Green onions (scallions)</strong>, sliced for garnish</li><li><strong>Optional proteins:</strong> Diced cooked chicken, shrimp, ham, or tofu&nbsp;</li></ul><p><strong>Steps</strong></p><ol><li><strong>Prep the ingredients:</strong> Ensure all ingredients are chopped and ready to go before you begin cooking, as the process moves quickly over high heat.</li><li><strong>Cook the eggs:</strong> Heat 1 tablespoon of oil in a large wok or a large non-stick frying pan over medium-high heat. Pour in the beaten eggs and scramble them into small curds. Once cooked, remove the eggs from the pan and set them aside.</li><li><strong>Sauté aromatics and vegetables:</strong> Add the remaining oil to the pan. Add the chopped onions, garlic, and ginger (if using). Stir-fry for about 1-2 minutes until fragrant.</li><li><strong>Add protein and vegetables:</strong> If using optional raw protein like chicken or shrimp, add it now and cook until no longer pink and almost done. Add the frozen peas and carrots (and any other vegetables) and stir-fry for another 2-3 minutes.</li><li><strong>Add the rice and seasonings:</strong> Add the cold cooked rice to the pan, breaking up any clumps with a spatula. Pour in the soy sauce and oyster sauce (if using). Stir-fry for 3-5 minutes until the rice is heated through and evenly coated.</li><li><strong>Combine and finish:</strong> Return the cooked eggs to the pan and stir everything together. Turn off the heat, then drizzle with the sesame oil and toss to combine. Season to taste with salt and white pepper.</li><li><strong>Serve:</strong> Garnish with fresh green onions and serve immediately</li></ol>