Fried Rice Recipe

Prepare rice

If using freshly cooked rice, spread it on a tray and chill in the refrigerator for at least 30 minutes to remove moisture. Ideally use day-old refrigerated rice so grains are separate.

Scramble eggs

Heat 1 tbs neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat the eggs lightly with a pinch of salt. Pour eggs into the hot pan, let set about 10 seconds, then scramble quickly until just cooked but still moist. Transfer eggs to a bowl and set aside.

In the same wok, add remaining 1 tbs neutral oil and 1 tbs butter. Increase heat to high. Once oil is hot and butter melted, add diced onion and stir-fry 1–2 minutes until translucent.

Add minced garlic and ginger and stir 20–30 seconds until fragrant (do not burn).

Add thawed peas and carrots and any optional add-ins like cooked shrimp or diced ham. Stir-fry 1–2 minutes until heated through and vegetables are tender-crisp.

If using bean sprouts, add them in the last 30 seconds and toss to warm without losing crunch.

Push the vegetables to one side of the wok to create an open hot area. Add another small splash of oil if pan looks dry. Add the chilled rice in clumps, breaking up any large clumps with the back of a spatula or tongs. Spread rice across the surface to maximize contact with heat and let it sit 20–30 seconds to get a slight sear.

Drizzle the soy sauce and oyster sauce evenly over the rice. Toss vigorously to coat rice and vegetables. Continue stir-frying 2–3 minutes until rice is uniformly colored and heated through.

Return the scrambled eggs to the wok and fold through the rice. Add sesame oil, white or black pepper, and taste for salt; add up to 1/2 tsp kosher salt if needed. Stir-fry another 30–60 seconds to combine flavors.

Turn off heat. Fold in sliced scallion greens. If using chili sauce, add now to taste. Taste and adjust seasoning (more soy for saltiness, more sesame oil for aroma).

Serve hot, garnished with extra scallions or a drizzle of sesame oil if desired.