If using fresh rice, cook it according to package instructions and let it cool completely. Day-old rice works best for fried rice as it is less sticky.
Prepare your vegetables by washing, peeling, and dicing them into bite-sized pieces. If using protein, ensure it is cooked and cut into small pieces.
Heat a large skillet or wok over medium-high heat and add a tablespoon of cooking oil, swirling it to coat the surface.
Sauté the minced garlic in the hot oil for about 30 seconds until fragrant, being careful not to burn it.
If using protein, cook it until fully done, then remove it from the pan and set aside.
In the same pan, add a bit more oil if needed, then add the diced vegetables. Stir-fry until they are tender-crisp.
Push the vegetables to one side of the pan and pour the beaten eggs into the space. Let them set for a few seconds, then gently scramble with a spatula.
Add the cold-cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry it with the vegetables and eggs.
Drizzle soy sauce over the rice and continue stir-frying until all ingredients are well combined and heated through. Season with salt and pepper to taste, adjusting the soy sauce for desired saltiness.
If you’re adding cooked protein back in, do so now and stir it in.
Once everything is heated through and well-mixed, remove the pan from the heat.
Once everything is heated through and well-mixed, remove the pan from the heat.