Bonding Fried Rice Recipe

Prep rice & mise en place

If you haven't already, cook rice ahead (1 cup uncooked rice to yield about 3 cups cooked). Spread cooked rice on a baking sheet to cool and refrigerate for at least 2 hours or overnight. Break up any clumps with your fingers so grains are loose.

Mix sauces

In a small bowl combine soy sauce, oyster sauce (if using), sesame oil, dark soy (if using), and black pepper. Set aside.

Cook eggs

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and the butter. Swirl to coat. Add beaten eggs (beat the 3 eggs lightly with a pinch of salt before adding) and cook quickly, stirring, to form soft curds. Remove eggs to a bowl and set aside.

Aromatics & vegetables

Increase heat to high. Add 2 tablespoons neutral oil to the wok. When the oil is shimmering, add diced onion and carrot. Stir-fry 2–3 minutes until carrots begin to soften. Add garlic and ginger and stir for 30 seconds until fragrant. Add peas and scallion whites; stir 1 minute to heat through.

Add rice

Push vegetables to the side of the wok or remove briefly. Add remaining 1 tablespoon oil and add chilled rice in handfuls. Spread rice out and let it sit 20–30 seconds to get a little crust, then stir and toss to separate grains. Continue until rice is hot and mostly separated, 2–4 minutes.

Combine

Return cooked eggs to the wok, breaking them up as you stir. Add your chosen cooked protein (shrimp, chicken, or tofu) and toss to combine. Pour the sauce mixture over the rice evenly. Stir-fry 1–2 minutes so the sauce coats grains and everything is heated. Taste and add salt if needed (start with the 1/2 tsp).

Finish

Turn off the heat and stir in the remaining tablespoon of neutral oil if rice seems dry, then drizzle the 1 teaspoon sesame oil and toss. Add most of the scallion greens, reserving a small amount for garnish. Adjust seasoning with a splash more soy if desired.

Shrimp

If using shrimp: if not already cooked, sauté raw shrimp in 1 tablespoon oil over medium-high heat until pink and opaque, 2–3 minutes, then remove and add back during Combine step.

Chicken

If using cooked diced chicken: warm briefly in the pan with the vegetables before adding rice so it heats through, then proceed to Combine step.

Tofu

If using tofu: press and toss tofu cubes with 1/4 tsp salt and 1 tsp oil. Pan-fry in a hot skillet until golden on multiple sides, 6–8 minutes, then add to rice at Combine step.

Transfer fried rice to a serving platter or individual bowls. Sprinkle with reserved scallion greens and toasted sesame seeds. Serve with lime wedges on the side for optional brightness.