Fried Rice Recipe

Cook rice

Rinse 2 cups long-grain rice under cold water until water runs mostly clear. Drain. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, covered. Once boiling, reduce heat to low and simmer, covered, 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Spread rice on a rimmed baking sheet to cool and dry slightly (preferably refrigerate for at least 30 minutes or overnight for best texture).

Heat a large heavy skillet or wok over medium-high heat. Add 1 tbs neutral oil and the butter. When butter foams, add the finely diced onion and sauté 2–3 minutes until translucent.

Add the minced garlic and continue to cook, stirring constantly, 1–1.5 minutes until garlic is fragrant and just starting to color. Remove onion–garlic mixture to a small bowl and set aside (this keeps garlic from burning later).

Return the pan to high heat and add remaining 2 tbs oil, swirling to coat. Add the beaten eggs, let sit 20–30 seconds to set, then scramble quickly until just cooked. Push eggs to one side of the pan.

Add the cooled cooked rice to the pan in an even layer. Press down and let sit undisturbed 1–2 minutes to develop some crisp edges. Stir and press again for another 1–2 minutes to create more crisp bits (this creates the 'crispy' element).

Stir the eggs into the rice. Add the thawed peas and carrots and half the sliced scallions. Toss or stir-fry 1–2 minutes until vegetables are warmed through.

Return the reserved onion–garlic mixture to the pan. Pour in the light soy sauce, dark soy sauce (if using), oyster sauce (if using), and drizzle the sesame oil. Sprinkle the white or black pepper and salt. Stir constantly for 1–2 minutes so the sauce coats the rice evenly and any excess moisture cooks off.

Taste and adjust seasoning: add up to 1 tbs more soy sauce for saltiness or a pinch more pepper if desired.

Remove from heat. Stir in remaining sliced scallions. Sprinkle toasted sesame seeds and chopped cilantro or extra scallion if using. Serve hot, dividing into 4 portions.