Name: Colonial Kitchen and Bar Thai Restaurants Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3 cups long-grain white rice (cooked, chilled); 3 tbs vegetable oil; 1 tbs neutral oil for frying (canola or peanut); 1 tsp sesame oil; 2 count large eggs; 1 cup yellow onion, finely diced; 2 tsp garlic cloves, minced; 1 tsp fresh ginger, minced; 3 stalks scallions (green parts), sliced; 1 cup frozen peas and carrots, thawed; 1 cup cooked chicken, shrimp, or diced ham (optional); 2 tbs light soy sauce; 1 tbs oyster sauce (optional); 1 tsp dark soy sauce (for color, optional); 1 tsp white pepper or black pepper; 0.5 tsp salt

Method

Rice & Staples

Prepare rice

Use 3 cups of cooked, fully cooled rice (preferably day-old). Break up any clumps with your fingers or a fork so grains are separated. If rice is freshly made, spread on a tray and chill for at least 30 minutes to remove moisture.

Measure and have oils and sesame oil ready near the stove; sesame oil will be added at the end for aroma.

Aromatics & Flavoring

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl. Beat the 2 eggs lightly with a pinch of salt. Pour eggs into the hot pan, let sit 10–15 seconds until just set, then stir to scramble into soft curds. Transfer eggs to a bowl and set aside.

Sauté aromatics

Increase heat to high. Add remaining 2 tablespoons vegetable oil and 1 tablespoon neutral oil to the wok. When oil is shimmering, add diced onion and cook 1½–2 minutes until soft and translucent. Add minced garlic and ginger and cook 20–30 seconds until fragrant, stirring constantly to avoid burning.

Vegetables & Protein

Add thawed peas and carrots and cooked protein (if using) to the wok. Stir-fry 1–2 minutes until vegetables are heated through and protein is warmed and lightly browned. Push contents to one side of the wok or make a well in the center.

Combining & Seasoning

Fry the rice

Add the chilled rice to the wok (if it clumps, break it up with a spatula). Spread rice out and let it sit for 20–30 seconds to get a little color, then stir and toss with the vegetables and protein so grains are evenly coated in oil.

Pour the soy sauce, oyster sauce (if using), and dark soy (for color) evenly around the wok. Stir and toss constantly for 1–2 minutes until sauce is absorbed and rice is evenly colored. Season with white or black pepper and ½ tsp salt; taste and adjust.

Return scrambled eggs to the wok and break them into bite-sized pieces, stirring to distribute throughout the rice. Add the sliced scallion greens and toss once more.

Finish with 1 teaspoon of sesame oil drizzled over the top, give a final toss, and remove from heat immediately to preserve texture.

To Serve

Transfer fried rice to a serving platter or individual bowls. Garnish with extra scallions if desired and serve hot.

Optional: serve with chili sauce, extra soy, or toasted sesame seeds at the table.