Fried Rice 2 Recipe

Prepare rice

Use 3 cups of cooked long-grain white rice that has been cooled and chilled at least a few hours (preferably overnight). Break up any large clumps with your hands or a fork so the grains are loose; this prevents steaming and yields a better fry.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil. When oil is shimmering, pour in beaten eggs (beat eggs lightly with a pinch of salt first). Let them set briefly, then gently scramble until just cooked but still moist. Transfer eggs to a bowl and set aside.

Return the wok to high heat. Add remaining 2 tablespoons oil and 1 tablespoon butter. When fat is hot and shimmering (but not smoking), add diced onion and cook 1–2 minutes until softened and translucent.

Add minced garlic and ginger; stir-fry 20–30 seconds until fragrant, taking care not to burn them.

Add the thawed peas and carrots and cook 1–2 minutes until heated through and any excess water has evaporated. Push the vegetables to the side of the wok to create space for the rice.

Add the chilled rice to the cleared space. Spread it out and let it sit undisturbed 20–30 seconds so it can contact the hot surface, then stir and toss to combine with the vegetables. Use a spatula to break up remaining clumps.

Stir in the previously scrambled eggs and about two-thirds of the sliced scallions (reserve the greens for garnish). Toss thoroughly so eggs distribute evenly through the rice.

Whisk together light soy sauce, dark soy sauce (if using), oyster sauce, sesame oil, and white pepper in a small bowl. Pour the sauce evenly over the rice while stirring and tossing quickly so the rice is evenly coated. Continue to stir-fry for 1–2 minutes so flavors meld and rice is hot.

Taste and adjust seasoning: add kosher salt sparingly if more salt is needed, or a splash more soy sauce for deeper umami. If using optional cooked protein, stir it in now just to heat through (about 1 minute).

Turn off the heat. Stir in remaining scallion whites and most of the green tops, reserving some for garnish. Drizzle any remaining butter (optional) for sheen.

Transfer fried rice to a serving bowl or plates. Garnish with reserved scallion greens and optional sesame seeds. Serve immediately.