Fried Rice Recipe

Cook rice ahead of time, spread on a tray and chill in refrigerator for several hours or overnight. Break up any clumps so rice grains are separated. Measure 4 cups chilled cooked rice.

Peel and finely dice 1/2 cup carrot, thaw 1/2 cup frozen peas, mince 3 garlic cloves, finely dice half a small onion, and thinly slice 4 scallions, separating whites from greens.

If using protein, ensure it is cooked and cut into bite-size pieces. Beat 3 large eggs with 1/8 tsp salt and set aside.

Scramble eggs

Heat a large heavy skillet or wok over medium-high heat. Add 1 tsp neutral oil and swirl to coat. When oil is hot, pour in beaten eggs. Let sit 5–10 seconds until edges set, gently stir and push cooked egg into soft curds until just set but still moist, about 30–45 seconds. Transfer eggs to a plate and set aside.

Increase heat to high. Add 1 tbsp neutral oil and 1 tsp butter (optional) to the same pan. When shimmering, add diced onion and the white parts of the scallions. Stir-fry 30–45 seconds until fragrant and starting to soften.

Add minced garlic and diced carrot; stir-fry 45–60 seconds until garlic is fragrant and carrot begins to soften. Add thawed peas and cook another 30 seconds. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and optional 1/4 tsp onion powder; stir to combine.

Push vegetables to the side of the pan or transfer them to the edges to create an open space. Add 2 tbsp vegetable oil to the center and let it heat until just smoking. Add the chilled rice in small handfuls, breaking apart any remaining clumps, and spread into a single layer. Let rice sit undisturbed 30–45 seconds to get slightly crisp, then stir and toss to combine with vegetables. Repeat a couple times to get some toasted texture.

Drizzle 2 tbsp light soy sauce and 1 tbsp oyster sauce (if using) evenly over the rice. Stir thoroughly so the rice is evenly coated and colored. Taste and adjust seasoning—add a pinch more salt or soy sauce if needed. Stir in 1 tsp sesame oil for aroma.

Return the scrambled eggs and any cooked protein to the pan. Toss gently to combine and warm through for 30–60 seconds. Stir in the green parts of the scallions and remove pan from heat.

Transfer fried rice to a serving platter. Garnish with additional sliced scallions, toasted sesame seeds, and chili oil or sriracha if desired. Serve hot.

Leftovers: cool quickly and refrigerate within 2 hours. Reheat in a skillet over medium-high heat with a splash of oil, stirring until hot.