Maltese Fried Rice

Heat the oil in a large wok or skillet over medium-high heat until shimmering.

Add the chopped onions, red pepper, and green pepper to the hot oil; stir-fry for 2-3 minutes until the vegetables begin to soften and the onions turn translucent.

Pour the beaten eggs into the wok and scramble them, breaking them into small pieces as they cook; remove from the wok and set aside once cooked through (about 2 minutes).

Add the cooked rice to the wok, breaking up any clumps with a wooden spoon or spatula, and stir-fry for 1-2 minutes to heat through.

Stir in the drained water chestnuts and drained mushrooms, combining well with the rice.

Pour the soy sauce over the rice mixture and toss everything together for 1-2 minutes until the soy sauce is evenly distributed and the ingredients are well combined.

Return the cooked eggs to the wok and fold them gently into the fried rice, stirring until all ingredients are evenly mixed.

Serve the fried rice immediately while hot.