Cook the rice: To have 4 cups of cooked rice, you need to use 1.5 cups of uncooked rice.
In a small pot, add the rice and 2.5 cups of water and salt over medium-high heat. Bring to a boil, then reduce the heat to low, simmer until all the liquids absorbed and the rice is fully cooked.
Cook the eggs: Heat some oil in a small skillet, then add the eggs, stir until the eggs are cooked, transfer into a bowl and set aside.
Make the sauce: In a small bowl, mix sesame oil, oyster sauce, sriracha, and soy sauce, then set aside.
Saute' the veggies: Heat the oil in a medium-size skillet over medium heat, then saute onion, bell pepper and carrot for 3-4 minutes or until they become soft.
Fry the rice: Add the rice and fry for 3-4 more minutes (stir occasionally).
Assemble everything: Add the cooked eggs and pour the sauce over the mixture cook for 1-2 minutes, then reduce the heat and cook for a few minutes more until the rice is not wet.
Garnish with some chopped green onion and serve.
Notes
Always rinse the rice well to get rid of the excess starch as it prevents the rice from turning sticky.
I don't recommend using frozen veggies or cold vegetables while cooking fried rice as they become too soft because of the moisture.
Make sure to cut the veggies uniformly so they’ll cook at the same rate.
Use a heavy pan, skillet or wok for stir-frying so that the veggies do not get stuck or burn while frying.
You can make vegetable fried rice using leftover rice. ; to do so, take the rice out of the fridge, break up any clumps and leave it on the kitchen table to come up to room temperature before using it.