Fried Rice Recipe

Cook rice (if not using day-old)

Rinse 3 cups long-grain rice under cold water until the water runs mostly clear. Combine rinsed rice and 450 ml water in a pot, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let steam covered 10 minutes. Spread rice on a sheet pan to cool and refrigerate until dry (preferably overnight).

Scramble eggs

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat. Beat 3 eggs lightly with a pinch of salt. Pour eggs into the hot pan, swirl to form a thin omelet, let set about 30–45 seconds, break up with a spatula and cook until just set but still soft. Transfer scrambled eggs to a plate and set aside.

Prep aromatics and vegetables: thinly slice scallion whites and greens separately, dice onion and carrot, mince garlic and ginger. If using frozen peas, thaw and drain any excess water.

Heat the wok over high heat until very hot. Add the remaining 1 tablespoon neutral oil and swirl. Add diced onion and carrot and stir-fry 1–2 minutes until the onion is translucent and carrot begins to soften.

Add minced garlic and ginger and the scallion whites. Stir-fry 20–30 seconds until fragrant, taking care not to burn the garlic. Add peas and cook another 30–45 seconds until heated through.

If using pre-cooked protein (shrimp, chicken, or tofu), add it now to the wok and stir-fry 30–60 seconds until warmed through and coated with aromatics. Ensure any raw protein would be fully cooked before combining.

Increase heat to high. Add the chilled day-old rice to the wok in clumps, breaking the clumps with the spatula so the grains separate. Stir-fry 2–3 minutes, pressing and tossing to heat through and let any moisture evaporate.

Make the sauce: combine 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1/4 tsp white pepper, and optional 1 tsp chili paste in a small bowl. Pour the sauce evenly over the rice and stir-fry vigorously 2–3 minutes so sauce coats grains and color is even. Taste and add up to 1/4 tsp kosher salt if needed.

Return scrambled eggs to the wok and fold into the rice until distributed. Add scallion greens and toss 30 seconds. If the rice seems dry, add 1 tsp neutral oil and toss once more.

Turn off the heat. Drizzle with an additional 1 tsp sesame oil or cooked rice oil if desired for gloss and aroma. Taste and adjust salt or soy if necessary.

Transfer fried rice to a serving platter. Sprinkle toasted sesame seeds and extra scallion greens on top. Serve hot with extra chili sauce on the side.