Fried Rice 4 Recipe

Prepare rice

Use 4 cups of cooked long-grain white rice that has been chilled at least a few hours (preferably overnight). Break up any clumps with your fingers or a fork so the grains are separated before frying.

Heat a large wok or heavy skillet over high heat until hot. Add 2 tbs neutral oil and swirl to coat. Add the chilled rice in an even layer and let it sit, undisturbed, 30–60 seconds to develop slight browning. Toss and spread again; continue stirring and pressing lightly until rice is heated through and some grains show light golden edges, about 3–5 minutes total. Transfer rice to a plate and set aside.

Reduce heat to medium-high and add 1 tbs vegetable oil and 1 tbs butter to the wok. When butter is melted and foaming, add the finely minced garlic (3 cloves), minced ginger (1 tsp), and the white parts of 4 sliced green onions. Stir-fry quickly until fragrant and beginning to brown, about 30–45 seconds.

Add the thawed peas and carrots (1 cup), diced red bell pepper (1/2 cup), and corn (1/2 cup, if using). Stir-fry for 2–3 minutes until vegetables are heated through and bell pepper begins to soften. If using a protein that needs heating (cooked chicken, shrimp, or tofu), add it now and toss to combine, 1–2 minutes.

Push the vegetables and protein to one side of the wok to create a clear space. Add a small splash of oil if the pan is dry. Crack the 3 large eggs into the empty area and scramble them quickly, breaking into curds as they set. Cook until just set but still tender, about 1 minute, then mix eggs into the vegetables and protein.

Return the fried rice to the wok. Pour 2 tbs light soy sauce, 1 tsp dark soy sauce (optional), and 1 tbs oyster sauce evenly over the rice. Stir and toss quickly to coat all grains. Add 1 tsp sesame oil, 1/4 tsp white pepper, and 1/2 tsp kosher salt (adjust to taste). Stir-fry another 1–2 minutes, pressing and tossing so flavors are absorbed and rice is hot.

Taste and adjust seasoning: more soy for saltiness, more sesame oil for aroma. Remove from heat and stir in the green parts of the sliced green onions. Transfer to a serving platter and sprinkle with toasted sesame seeds (1 tsp) and additional green onions if desired. Serve immediately.