Name: A Single Pebbles FRIED RICE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups long-grain white rice (cooked, chilled); 3 count large eggs; 1 tbs neutral oil for scrambling eggs; 2 tbs vegetable oil (or peanut/canola); 1 tbs unsalted butter (optional); 0.5 cup yellow onion, finely diced; 2 tsp fresh garlic, minced; 1 tsp fresh ginger, minced; 1 cup frozen peas and carrots, thawed; 3 stalks scallions (green parts), thinly sliced; 2 tbs light soy sauce; 1 tsp dark soy sauce (or extra light for color if preferred); 1 tbs oyster sauce; 1 tsp sesame oil; 0.5 tsp white pepper (or black), ground; 0.5 tsp kosher salt; 1 cup cooked shrimp, diced rotisserie chicken, or diced ham; 1 tsp toasted sesame seeds (optional); 2 stalks extra sliced scallions (for garnish)

Method

Rice & Eggs

Prepare rice

Use day-old chilled cooked rice for best texture. Break up any clumps with your hands or a fork so grains are separated (about 4 cups). If rice is freshly cooked, spread on a baking sheet to cool and dry for at least 30 minutes.

Scramble eggs

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat 3 eggs with a pinch of salt. Add eggs to pan and scramble quickly until just set but still soft, about 30–45 seconds. Transfer eggs to a bowl and set aside.

Aromatics & Veggies

Heat the wok or large skillet over high heat until very hot (a drop of water should sizzle and evaporate). Add 2 tablespoons vegetable oil and 1 tablespoon butter (if using) and swirl to coat.

Add diced onion and stir-fry 1–2 minutes until translucent. Add minced garlic and ginger and stir for 20–30 seconds until fragrant, taking care not to burn them.

Add thawed peas and carrots and any optional protein (shrimp, chicken, or ham). Stir-fry 1–2 minutes until heated through and excess moisture has mostly evaporated.

Combine & Season

Raise heat to very high. Add the separated chilled rice to the wok in portions, using a spatula to break up and toss so each grain is coated with oil. Spread rice across the surface and let it sit without stirring for 20–30 seconds to help develop slight toasting before tossing again. Repeat tossing and letting sit once more.

Stir the scrambled eggs back into the rice and vegetable mixture, distributing them evenly.

Pour the sauce: add 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the rice. Toss thoroughly and continuously for 1–2 minutes so the sauces coat the rice evenly. Taste and sprinkle 1/2 teaspoon white pepper and 1/2 teaspoon kosher salt, adjusting to preference. If mixture seems dry, add a splash (1–2 teaspoons) of water or chicken stock and toss once.

Finish & Serve

Stir in sliced scallion greens and, if using, toasted sesame seeds. Give a final toss to combine and heat through for 30 seconds.

Transfer fried rice to a serving bowl or plates, garnish with extra scallions, and serve immediately while hot.

Fried Rice Recipe