Fried Rice 6 Recipe

Use chilled day-old rice

If you don't have day-old rice, cook 1 cup uncooked long-grain rice to yield about 3 cups cooked. Spread cooked rice on a baking sheet to cool, then refrigerate for at least 1 hour to remove excess moisture. Break up any clumps with your fingers or a fork before stir-frying.

Prep aromatics and vegetables

Dice the onion and carrot into small, even pieces. Slice scallions separating whites and greens. Thaw frozen peas and finely mince garlic and ginger so they'll release flavor quickly when cooked.

Heat a large heavy skillet or wok over high heat until very hot (about 2 minutes). Add 1 tablespoon vegetable oil and swirl.

Add the diced carrot and onion, and the white parts of the scallions. Stir-fry 2–3 minutes until softened and slightly translucent, stirring constantly so nothing burns.

Push the vegetables to one side of the pan. Add the remaining 1 tablespoon oil to the empty side, then add the minced garlic and ginger. Stir for 15–30 seconds until fragrant, then mix everything together. Add the peas and stir 30–45 seconds until warmed through.

Push the vegetable mixture to the side again and add the last 1 tablespoon oil to the cleared area. Crack the eggs into that space and scramble quickly, stirring until mostly set but still slightly soft, about 30–45 seconds.

Fold the scrambled eggs into the vegetables. If using cooked protein (chicken/shrimp/ham), add it now and stir-fry 1–2 minutes to heat through and incorporate.

Raise heat to high. Add the chilled, broken-up rice to the wok/pan in a single layer as much as possible. Let it sit without stirring for 30–45 seconds to allow a little to crisp, then stir to combine with vegetables and eggs.

Mix soy sauce, oyster sauce, dark soy (if using), sesame oil, white pepper, and salt in a small bowl or measuring cup. Drizzle the sauce evenly over the rice.

Toss and stir-fry quickly for 2–3 minutes, making sure sauce coats the grains and everything is heated through. Taste and adjust seasoning with a little more soy or salt if needed. If mixture seems dry, splash up to 1 tablespoon water and stir to loosen.

Turn off the heat. Stir in most of the sliced scallion greens, reserving some for garnish. Sprinkle toasted sesame seeds if using.

Transfer to a serving bowl or plate, garnish with remaining scallion greens, and serve immediately.