Fried Rice Recipe

Name: Asian Sauce Boxs Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 cups Cooked long-grain white rice (day-old); 2 tbs Chicken or vegetable stock (low-sodium); 2 tbs Soy sauce; 1 tbs Oyster sauce (optional); 1 tsp Sesame oil; 3 tbs Neutral oil (vegetable, canola, or peanut); 3 cloves Garlic, minced; 0.75 cup Yellow or white onion, small dice; 4 stalks Green onions (scallions), sliced (white and green parts separated); 1 cup Frozen peas and carrots, thawed; 0.5 cup Bell pepper, small dice (optional); 1 cup Cooked protein (shrimp, diced chicken, or tofu), optional; 2 egg Large eggs; 0.75 tsp Fine salt; 0.25 tsp Freshly ground black pepper; 0.5 tsp Toasted sesame oil (already included above for finishing if desired)

Inspired by Asian Sauce Box

Time30m

Serves4

Make Fried Rice 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 & liquids

4 cups Cooked long-grain white rice (day-old)

2 tbs Chicken or vegetable stock (low-sodium)

2 tbs Aged soy sauce

1 tbs Oyster sauce (optional)

1 tsp Toasted sesame oil

Aromatics & aromatics oil

3 tbs Neutral oil (vegetable, canola, or peanut)

3 cloves Garlic, minced

3/4 cup Yellow or white onion, small dice

4 stalks Green onions (scallions), sliced (white and green parts separated)

Vegetables & add-ins

1 cup Frozen peas and carrots, thawed

1/2 cup Bell pepper, small dice (optional)

1 cup Cooked protein (shrimp, diced chicken, or tofu), optional

Eggs & finishing seasonings

2 egg Large eggs

3/4 tsp Fine salt

1/4 tsp Freshly ground black pepper

1/2 tsp Toasted sesame oil (already included above for finishing if desired)

Method

Rice & liquids

Prepare rice

Break up any clumps in the day-old cooked rice with your hands or a fork so grains are separated and loosely piled. If the rice is cold and very hard, let it sit at room temperature 10–15 minutes or microwave 30 seconds and fluff.

Mix soy sauce, oyster sauce (if using), sesame oil, and chicken or vegetable stock in a small bowl and set aside.

Aromatics & aromatics oil

Heat a large heavy skillet or wok over high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Add minced garlic and the white parts of the sliced green onions and sauté 20–30 seconds until fragrant but not browned.

Add diced onion and continue to stir-fry 1–2 minutes until it softens and becomes translucent.

Vegetables & add-ins

Push aromatics to one side of the pan. Add remaining 2 tablespoons neutral oil to the empty side, then add thawed peas and carrots and diced bell pepper (if using). Stir-fry 1–2 minutes until vegetables are heated through and any excess moisture has evaporated.

If using cooked protein, add it now and stir to combine, stirring another 1 minute to reheat.

Eggs & finishing seasonings

Push vegetables and aromatics to one side of the pan to create an open space. Reduce heat just a touch if the pan is smoking. Add a small splash of oil into the open space. Crack the eggs into the space, season them with a pinch of salt, and scramble gently until just set (about 30–45 seconds).

Once eggs are mostly set, break them up and mix them into the vegetable mixture so they distribute through the pan.

Add the prepared rice to the pan in small handfuls, spreading it across the surface. Toss and stir-fry continuously so rice heats through and picks up oil — about 3–5 minutes. Press rice against the pan occasionally to get slight toasty bits, then lift and toss.

Pour the reserved soy-sauce mixture evenly over the rice and continue to toss for another 1–2 minutes, ensuring sauce coats the grains. Taste and add remaining salt and pepper as needed (use up to the listed 0.75 tsp salt total).

Turn off heat and drizzle toasted sesame oil over the fried rice. Stir in the green parts of the sliced scallions. Serve immediately.