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Fried Rice 5 Recipe

Name: 8 Asian Food Dumpling and Noodles Fried Rice 5 Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups cooked long-grain white rice (preferably day-old); 2 tbs neutral oil (vegetable, canola, or peanut); 1 tsp sesame oil; 2 tbs soy sauce (light or regular); 1 tbs oyster sauce (optional, for depth); 1 tsp salt; 0.5 tsp black pepper (freshly ground); 3 each large eggs; 0.5 cup yellow onion, finely diced; 3 cloves fresh garlic, minced; 1 tsp fresh ginger, grated; 4 each scallions (green parts and white parts separated), thinly sliced; 0.25 cup red bell pepper, small dice (optional for color); 1 cup frozen peas and carrots (thawed) or fresh peas and diced carrots; 1 cup cooked protein (shrimp, diced chicken, or diced ham); 2 tbs green onion tops, sliced (for garnish); 1 tsp toasted sesame seeds (optional); 2 each lime wedges (optional, to serve)

Inspired by 8 Asian Food Dumpling and Noodles

Time30m

Serves4

Make Fried Rice 5 Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Staples

4 cups cooked long-grain white rice (preferably day-old)

2 tbs neutral oil (vegetable, canola, or peanut)

1 tsp Toasted sesame oil

2 tbs soy sauce (light or regular)

1 tbs oyster sauce (optional, for depth)

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Aromatics & Flavor

3 each Large eggs

1/2 cup yellow onion, finely diced

3 cloves fresh garlic, minced

1 tsp Fresh ginger, grated

4 each scallions (green parts and white parts separated), thinly sliced

1/4 cup red bell pepper, small dice (optional for color)

Vegetables & Protein

1 cup frozen peas and carrots (thawed) or fresh peas and diced carrots

1 cup cooked protein (shrimp, diced chicken, or diced ham)

Finishing

2 tbs green onion tops, sliced (for garnish)

1 tsp toasted sesame seeds (optional)

2 each lime wedges (optional, to serve)

Method

Rice & Staples

Prepare rice

Break up any clumps in the day-old cooked rice with your hands or a fork so it's loose and separated. If rice is freshly cooked, spread it on a tray to cool completely and refrigerate for at least 30 minutes to remove surface moisture.

Combine soy sauce and oyster sauce (if using) in a small bowl and set aside for quick seasoning while frying.

Aromatics & Flavor

Heat and scramble eggs

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl. Beat the 3 eggs lightly with a pinch of salt. Pour eggs into the hot pan, let them set for 10–15 seconds, then gently scramble until just cooked but still soft. Transfer eggs to a plate and set aside.

Sauté aromatics

Add the remaining 1 tablespoon neutral oil to the hot pan. Add diced onion and cook 1–2 minutes until translucent. Add red bell pepper (if using) and cook 30–45 seconds. Stir in minced garlic and grated ginger and cook 20–30 seconds until fragrant, being careful not to burn.

Vegetables & Protein

Increase heat to high. Add the cooked protein and the thawed peas and carrots to the wok. Stir-fry 1–2 minutes to heat through and lightly brown any protein edges.

Push the ingredients to the side of the wok to create an open space. Add the separated rice to the center in an even layer. Let rice sit undisturbed 20–30 seconds to get a little toast, then stir to mix with vegetables and protein. Continue stirring and tossing for 1–2 minutes to heat rice thoroughly.

Rice & Staples

Pour the soy sauce/oyster sauce mixture evenly over the rice while tossing to distribute color and flavor. Drizzle sesame oil around the pan. Taste and add up to the remaining salt and black pepper as needed (start with the listed amounts). Toss until everything is evenly coated and the rice takes on an even golden-brown color, about 1 minute.

Aromatics & Flavor

Return the scrambled eggs to the wok, breaking them into bite-sized pieces and folding them through the rice. Add the sliced white parts of the scallions now so they heat slightly but keep crunch.

Finishing

Turn off the heat. Stir in the green onion tops (reserve some for garnish) and adjust final seasoning: add more soy sauce, salt, or pepper to taste. If desired, sprinkle toasted sesame seeds over the rice and serve with lime wedges on the side.

Transfer fried rice to a serving bowl or plates. Garnish with remaining sliced green onions and a light pinch of sesame seeds. Serve immediately.