Fried Rice Recipe

Break up any clumps in the chilled day‑old rice with your hands or a fork so the grains are mostly separated. If rice is too cold and hard, let sit at room temperature for 10–15 minutes.

Separate the whites and greens of the scallions. Finely mince 4–5 of the garlic cloves for cooking; reserve 2 cloves (finely sliced) or store‑bought toasted garlic for garnish if you are not making extra toasted garlic below.

Toast garlic

Thinly slice the reserved 2 garlic cloves (or 3–4 if you want extra garnish). In a small skillet, heat 1/4 cup (60 ml) neutral oil over low–medium heat. Add the sliced garlic and gently fry, stirring frequently, until the garlic turns golden brown and crisp (about 2–4 minutes). Remove garlic with a slotted spoon to a paper towel to drain and cool. Reserve the garlic and the flavored oil for later use (cool oil can be used for frying rice or discard if over‑browned).

Scramble eggs

Beat the 3 large eggs lightly with a pinch of salt. Heat a wok or large heavy skillet over medium‑high heat until very hot. Add 1 tbs neutral oil and, if using, the 1 tsp butter. Swirl to coat. Pour in the eggs and let sit 10–15 seconds, then gently scramble until just set but still slightly soft. Remove eggs to a plate and set aside.

Increase heat to high. Add the remaining 1 tbs neutral oil (and 1–2 tsp of the reserved garlic oil if you made toasted garlic) to the wok. Add the minced garlic (the 4–5 cloves prepared earlier) and the diced shallot/onion (if using). Stir continuously for 20–30 seconds until fragrant and garlic is just starting to color—do not burn.

Add the chilled, separated rice to the wok. Use a spatula to break up any remaining clumps. Spread the rice across the wok so it contacts the hot surface; let it sit, undisturbed, 20–30 seconds to get a bit of toasting, then stir and toss to heat through. Continue tossing and pressing rice against the wok for 2–3 minutes until rice is hot and starting to take on some toasted color.

Push the rice to one side of the wok, return the cooked eggs to the other side and break them up. Combine eggs into the rice.

Add light soy sauce, dark soy sauce (if using), oyster sauce (if using), white or black pepper, and 1/2 tsp salt. Toss thoroughly so sauces are evenly distributed. Taste and adjust seasoning—add up to 1 tsp more soy sauce or a pinch more salt if needed.

Stir in the scallion whites and most of the scallion greens (reserve a small amount for garnish). Drizzle the 1 tsp sesame oil over the rice and toss once more to combine.

Turn off the heat. Fold in the toasted garlic (reserve a small amount to sprinkle on top if desired) and give the rice a final toss to distribute crispy garlic and eggs evenly.

Plate the fried rice, garnish with the reserved scallion greens and extra toasted garlic. Serve immediately.