Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and cook until browned, about 2-3 minutes. Remove from the skillet and set aside.
Add another tbsp of vegetable oil to the skillet. Pour in the beaten eggs and scramble until fully cooked. Push the eggs to one side of the skillet.
Add the garlic, peas, and carrots to the skillet. Sauté for 2-3 minutes until softened.
Increase the heat to high, then add the cold cooked rice to the skillet. Stir-fry everything together, breaking up any clumps of rice.
Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Mix well until evenly coated.
Return the cooked beef to the skillet and stir to combine. Cook for another 2-3 minutes, allowing the flavors to meld together.
Garnish with sliced green onions and serve hot.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
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