Fried Rice W / Hot Dog Recipe

Prepare rice

If you haven't already, cook rice ahead and chill at least a few hours or overnight. Use day-old rice for best texture; break up any clumps with your fingers so the grains separate.

Mince and chop

Peel and finely dice the onion (use about 1/2 of a medium onion). Mince the garlic and slice the scallions, separating whites and greens if desired.

Scramble eggs

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil and 1 tablespoon butter. When hot, add beaten eggs (lightly salted) and scramble quickly until just set but still moist. Transfer eggs to a bowl and set aside.

Stir-fry aromatics and veggies

Add remaining 2 tablespoons oil to the hot wok. Add diced onion and cook 1–2 minutes until translucent. Add minced garlic and the white parts of the scallions; cook 20–30 seconds until fragrant. Add frozen peas and carrots and stir-fry until heated through, 1–2 minutes.

Add rice and seasonings

Increase heat to high. Add the cooled rice to the pan, spreading it out. Stir and toss for 2–3 minutes to warm and dry slightly. Drizzle light soy sauce evenly over the rice, add dark soy sauce if using, and oyster sauce. Mix thoroughly so seasonings are distributed and rice turns evenly colored. Return scrambled eggs to the pan, breaking them into bite-sized pieces and folding through the rice.

Finish

Stir in sesame oil and ground black pepper. Taste and adjust with kosher salt (start with 1/2 tsp and add more if needed). Fold in chopped scallion greens and remove from heat. Keep warm while you prepare the meats if not done already.

Prepare hot dogs

Slice each hot dog on the bias into 1/2" pieces. Pat dry with paper towel to encourage browning.

Pan-fry hot dogs

Heat a separate skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the sliced hot dogs in a single layer (work in batches if necessary). Let sit without stirring for 1–2 minutes to develop a brown sear, then stir and continue to cook 2–3 minutes more until nicely caramelized at edges. If you prefer crispier edges, press lightly with a spatula and cook a bit longer.

Combine with rice

Either (A) add the seared hot dog pieces directly into the fried rice pan and toss together over medium-high heat for 1 minute to marry flavors, or (B) serve the fried rice on plates and top each portion with the pan-fried hot dogs. Adjust soy or salt if adding to the rice to account for the hot dogs' saltiness.

Sprinkle crispy fried shallots or bacon bits over the finished dish for texture. Serve with hot sauce or sriracha on the side and lime wedges for a bright squeeze before eating.