Asian Fried Rice Recipe

Prepare rice

Break up any clumps in the chilled cooked jasmine rice with your fingers or a fork so grains are separate. Measure 4 cups and set aside.

Scramble eggs

Heat 1 tablespoon neutral oil in a large wok or nonstick skillet over medium-high heat until shimmering. Beat the 2 eggs lightly with a pinch of salt. Pour eggs into the hot pan and quickly scramble until just set but still moist, about 30–45 seconds. Transfer eggs to a plate and set aside.

If using tofu: heat 1 tablespoon neutral oil in the wok over medium-high. Add cubed pressed tofu and cook, turning occasionally, until golden on most sides, 4–6 minutes. Transfer to a plate. If using pre-cooked chicken, pork, or beef: ensure meat is cut into bite-size pieces and warmed through in the pan for 1–2 minutes; remove and set aside. If using mixed vegetables as the protein alternative, stir-fry them for 2–3 minutes until heated through.

Wipe the wok if needed and return to high heat. Add remaining 1 tablespoon neutral oil. Add the white parts of the sliced green onions, minced garlic, and minced ginger. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the diced tomato and frozen peas & carrots (if using). Stir-fry 1–2 minutes until tomatoes begin to soften and release juices but still hold some shape.

Return the cooked protein (tofu or meat) and scrambled eggs to the wok. Increase heat to high. Add the chilled jasmine rice, spreading it across the pan. Let rice sit undisturbed for 10–20 seconds to get a little sear, then toss or stir to combine with vegetables and protein.

Drizzle the 2 tbsp light soy sauce, 1 tbsp oyster (or mushroom) sauce, 1 tsp sesame oil, 1 tsp white pepper, and 1/2 tsp salt over the rice. Toss thoroughly to distribute sauce evenly and coat the grains. Continue to stir-fry for 2–3 minutes until rice is hot and sauce is absorbed. Taste and adjust seasoning (add a splash more soy sauce for saltiness or a pinch more pepper).

Turn off heat. Stir in the green parts of the sliced green onions and 1/2 tsp sesame oil if using. Give a final toss to combine.

Transfer fried rice to a serving platter. Garnish with extra sliced green onions and toasted sesame seeds if desired. Serve immediately.