Chop vegetables and sauté them lightly in an oiled pan.

Add cooked rice to the pan with sautéed vegetables and season with oyster sauce and a pinch of salt.

Shape the seasoned rice into palm-sized patties and flatten them slightly.

Coat each rice patty evenly with beaten egg.

Dip the egg-coated patties into breadcrumbs, ensuring full coverage.

Pan-fry the patties in a generously oiled pan until golden brown on both sides.