Ingredients: leftover rice, cooking oil, 2-3 eggs, 1/2 clove of garlic and shallots, scallion, oyster and fish sauce

Utensils: a wok or a pan, chopping board, knife, wooden spoon, a plate

Peal of the garlic and shallot skins

To dice the garlic, smash them using the knife to make it flat

Leave a little bit of the tip uncut to hold the shallot

To dice shallots, cut the shallot tip

Diced the garlic first then then shallot

Next, cut the shallots vertically by follow its vein

Then, cut the shallot at the opposite direction of the vein, which will make it into small pieces

After that, move the diced garlic into a small container

Using your non-dominate hand hold near the tip of the knife for balance, then chop around to create small pieces

Heat up the pan on medium-high heat

Visual: The fried rice should have a yellow brown-ish color from the egg and oyster sauce with savory taste and a bit of smokey and umami smell from the fish sauce with aromatic flavor

If the rice isn't seasoning enough, add a little bit of fish sauce, then stir fried together to make the seasoning mix nicely to the rice

Then, put some diced scallion, stir fried for around 30 seconds then turn off the heat

Pour cooking oil into the pan. You can check the oil is hot or not by using a wooden spoon and look for bubbles, or using your hand

When the oil is hot, pout diced garlic and shallots into the pan, stir it using wooden spoon until its fragrant and cooked

Add a little bit of oil if the pan is dried

Feel free to add a bit of oil of the pan is try

Pour the leftover rice into the pan, quickly stir to prevent clumping

When the rice is start to separated of each grain, crack 2–3 eggs into the pan

Turn up the heat on high, mix the eggs and rice together. Do it quickly to prevent clumped rice

While stir fried the rice, add some oyster sauce around the rice, be sure the seasoning fits your taste

Get a plate, then pour out your egg fried rice into it