Fried Rice Recipe

Prepare rice

Use 3 cups of cooked long-grain white rice that has been chilled (preferably overnight). Break up any large clumps with a fork so the grains are separated.

Heat wok or skillet

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

Scramble eggs

Beat 2 eggs lightly with a pinch of salt. Add the eggs to the hot oiled wok and quickly scramble until just set (30–45 seconds). Transfer the eggs to a bowl and set aside.

Cook aromatics

Add remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the wok. Add 1/2 diced yellow onion and stir-fry 1–2 minutes until translucent. Add 3 minced garlic cloves and 1 teaspoon minced fresh ginger, stir 20–30 seconds until fragrant but not browned.

Add 1 cup thawed peas and carrots and any optional cooked protein (1 cup) to the wok. Stir-fry 1–2 minutes until heated through. Push mixture to one side of the wok.

Add the chilled rice to the empty side of the wok. Spread the rice out and let it sit 20–30 seconds to get slightly crisp on the bottom, then stir to combine with vegetables and aromatics. Continue stir-frying 2–3 minutes until rice is heated through and no cold spots remain.

Return the scrambled eggs to the wok and break them up into small pieces as you fold them into the rice mixture. Add sliced scallions (reserve some scallion greens for garnish) and toss to combine.

In a small bowl, mix 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce (if using), 1/2 teaspoon dark soy sauce (optional), 1/4 teaspoon white or black pepper, and 1/4 teaspoon kosher salt. Pour the sauce evenly over the rice.

Stir-fry everything together 1–2 minutes so the sauce coats the rice evenly. Taste and adjust seasoning: add a little more soy sauce or salt if needed.

Finish with a drizzle of the remaining sesame oil (about 1/4 to 1/2 teaspoon) and toss. Remove from heat, garnish with reserved scallion greens, and serve immediately.