Break up rice to separate the grains for easier cooking. Set aside.
3-4 cups day-old, left-over rice
In a wok or pan, heat oil over high heat. add ground beef until brown in color or approximately 2-3 minutes. Tip in chopped garlic and sauté until fragrant.
150 grams ground beef, 3 tbsp cooking oil, 3 cloves garlic
Add carrots, green peas and spinach. Cook until carrots are tender. Pour oyster sauce and light soy sauce and stir until incorporated.
1 large carrots, 1 cup green peas, ¼ cup spinach or kangkong (water spinach), 2 tbsp oyster sauce, 3 tbsp light soy sauce
Tip in rice then stir and toss until coated with sauce and ingredients are distributed evenly. Turn down heat to medium and stir-fry for 3-4 minutes. Taste and season with salt if needed.
¼ tsp salt
Make a well in the middle of the rice and add the 2 eggs. Scramble the eggs for a minute the stir-fry with the rice for a couple of seconds until eggs are evenly distributed. Add sesame oil and mix.
2 medium eggs, 1 tsp sesame oil
Remove wok or pan from heat and transfer chao fan in a large serving bowl. Serve and enjoy. Bon appetit!