Fried Rice 1 Recipe

Prepare chilled rice

Break up chilled cooked rice with your hands or a fork so there are no large clumps. Aim for loose, separated grains (4 cups). Chilled rice fries better and gives a better texture.

Heat a large wok or heavy wide skillet over high heat until very hot (1–2 minutes). Add 1 tbs vegetable oil and swirl to coat.

Scramble eggs

Beat 2 large eggs lightly with a pinch of salt. Pour into the hot oiled wok, tilt to thinly coat the bottom, let set briefly and scramble until just cooked. Transfer eggs to a plate and set aside.

Cook protein

Add remaining 1 tbs vegetable oil to the wok. Add the cooked shrimp or diced cooked chicken (1 cup) and stir-fry 1 minute just to heat through and get a little color. Transfer to the plate with the eggs.

With the wok still hot, add a splash of oil if it looks dry. Add diced onion (1/2 cup) and carrot (1/2 cup). Stir-fry 2–3 minutes until onion is translucent and carrot begins to soften.

Add minced garlic (2 tsp) and the thawed peas (1/2 cup). Stir-fry 30–45 seconds until fragrant and peas are warmed through.

Return the scrambled eggs and cooked protein to the wok with the vegetables. Toss to combine.

Add the chilled, separated rice (4 cups) to the wok. Use a spatula to spread rice across the surface and press down briefly so grains contact the hot surface; this encourages good texture. Stir-fry, breaking up any remaining clumps, for 2–3 minutes.

Mix the sauce: combine light soy sauce (2 tbs), dark soy sauce (0.5 tbs), oyster sauce (1 tsp), sesame oil (1 tsp), salt (1/2 tsp), and pepper (1/4 tsp). Pour sauce evenly over the rice. Continue stir-frying 2–3 minutes, tossing constantly so the rice is evenly coated and heated through. Taste and adjust salt or soy to preference.

Fold in sliced scallions (3 tbsp) and toasted sesame seeds (1 tsp) if using. Give a final quick toss to combine and heat for 30 seconds.

Transfer fried rice to a serving dish. Garnish with extra sliced scallions (1 tbsp). Serve immediately.