Step 1

Wisk the eggs in a small bowl and set aside. Cut the spring onions into thin slices.

Step 2

Heat the large wok/pan over medium-high heat. Drizzle 1 tablespoon of vegetable oil, pour the whisked eggs in. Let the eggs almost set for few seconds, stir and break into small pieces.

Step 3

Push the eggs to one side, drizzle a bit more oil and stir fry the chopped garlic for few seconds.

Step 4

Place the cooked rice in the wok, pour the soy sauce and oyster sauce in. Stir well to combine well and separate the rice by using the spatula.

Step 5

Stir occasionally for 1-2 minutes, drizzle sesame oil and sprinkle some salt to taste.

Step 6

Turn off the heat, add some chopped spring onions and toss well.

Step 7

Transfer to serving plate and serve immediately!

Step 8

( You can serve 2-3 person as a main meal or 4-5 person as a side dish. )

Step 9

First prepare the noodles, if you use fresh noodles you can add straight to wok. If you use dry noodles, boil the noodles by the packet instructions, rinse the noodles in cold water and drain the water out. Drizzle 1-2 teaspoon bit of vegetable oil or sesame oil on the noodles, mix well and set aside.

Step 10

In a small mixing bowl, add all the stir fry sauce ingredients, whisk until the sugar dissolved and set aside.

Step 11

Heat the wok/pan over medium-high heat, drizzle 2 tablepoons of vegetable oil. Start frying the onion slices for few seconds and follow with the carrot and cabbage.

Step 12

Push the vegetables to one side and place the noodles in the wok. Pour the stir fry sauce over the noodles.

Step 13

Stir well to combine all ingredients evenly and cook for 1-2 minutes.

Step 14

Add the spring onions, drizzle 1 tablespoon of sesame oil and add some salt to taste.

Step 15

Toss everything well for another 1 minute. Turn off the heat and transfer to serving plate.

Step 16

Serve immediately! Enjoy!

Step 17

( You can serve 2-3 person as a main meal and 4-5 person as a side dish. )