Fried Rice Recipe

Prepare rice beforehand

Cook rice at least 3–4 hours (or preferably the day) before using. Spread hot cooked rice on a tray and chill in the refrigerator so grains dry out and separate; measure 4 cups chilled cooked rice.

Heat pan and scramble eggs

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil. Whisk eggs lightly and pour into the hot pan. Let them set briefly, then gently scramble until just cooked. Remove eggs to a plate and set aside.

Sauté aromatics

Add remaining 1 tablespoon vegetable oil to the same pan. Add diced onion and cook 1–2 minutes until softened. Add minced garlic and ginger; stir constantly for 20–30 seconds until fragrant but not browned.

Add scallions

Reserve 1 scallion for garnish. Add sliced scallion whites and most of the green parts now and stir for 15–30 seconds to marry flavors.

Increase heat to high. Add the thawed peas and carrots (and corn if using) to the pan and stir-fry 1–2 minutes until vegetables are warmed through and any excess moisture has mostly evaporated.

If using cooked protein, add it now and toss briefly to heat through and combine with vegetables (about 1 minute).

Add chilled rice to the wok, breaking up any clumps with your spatula. Spread rice across the pan and let it sit undisturbed for 20–30 seconds to get slight contact heat before stirring — this helps develop slight toasting.

Return the scrambled eggs to the pan, breaking them up into bite-sized pieces as you mix them into the rice.

Stir the sauce: in a small bowl combine soy sauce, oyster sauce (if using), dark soy (for color), white pepper and salt. Drizzle the sauce evenly over the rice and toss constantly for 1–2 minutes until rice is evenly coated and heated through. Taste and adjust seasoning — add up to 1 more tablespoon soy sauce or a pinch more salt if needed.

Finish with flavors: add the remaining tablespoon sesame oil and toss. Fold in most of the reserved scallion greens, reserving some for garnish.

Serve: transfer fried rice to a serving dish and sprinkle with reserved scallion greens. Serve immediately.