Fried Rice Recipe

Prepare rice

Break up any large clumps of day-old cooked rice with your hands or a fork so the grains are separated and not sticky. Keep chilled until ready to use.

Heat pan

Heat a large wok or heavy skillet over high heat until hot, about 1–2 minutes. Add 1 tablespoon neutral oil and 1 tablespoon butter and swirl to coat.

Scramble eggs

Beat the 2 eggs lightly with a pinch of salt. Add eggs to the hot wok and quickly scramble until just set but still moist. Transfer the eggs to a plate and set aside.

Sauté aromatics

Add remaining 2 tablespoons neutral oil to the wok. Add diced onion (and the white parts of the scallions) and sauté on high for 1–2 minutes until translucent. Add minced garlic and ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn them.

Add the thawed peas and carrots and the diced cooked protein to the wok. Stir-fry on high heat 1–2 minutes until vegetables are warmed and protein is heated through.

Push the vegetable-protein mixture to one side of the wok. Add the chilled rice (in batches if needed) and spread it across the bottom of the wok so it contacts the hot surface. Let it sit undisturbed 20–30 seconds to help any moisture evaporate, then stir-fry, breaking up any remaining clumps so the rice becomes evenly separated and heated.

Return the scrambled eggs to the wok and toss them through the rice and vegetables so everything is evenly distributed.

Stir together light soy sauce, dark soy sauce (if using), oyster sauce, sesame oil, white pepper, and the 1/2 tsp salt in a small bowl or measuring cup.

Pour the sauce mixture evenly over the rice while stir-frying. Continue to toss and stir on high heat 1–2 minutes so the sauces coat the rice and any excess moisture cooks off. Taste and adjust seasoning — add a little more soy sauce for saltiness or another 1/4 tsp white pepper if desired.

Turn off the heat. Stir in the green parts of the scallions. Drizzle a final few drops of sesame oil for flavor and toss once more.

Transfer the fried rice to a serving platter. Garnish with toasted sesame seeds and extra sliced scallions if using. Serve immediately.