Fried Rice Recipe

Prepare rice

If you haven't already, cook jasmine rice according to package instructions and chill thoroughly. Day-old refrigerated rice (about 3 cups) is ideal because it is drier and fries better. Break up any large clumps with your hands or a fork so grains are separated.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tbs vegetable oil and 1 tbs neutral oil and swirl to coat.

Add the minced garlic and diced onion to the hot oil and stir-fry 30–45 seconds until fragrant and the onion begins to soften, stirring constantly to avoid burning.

Add the diced carrot to the wok and stir-fry for 1–2 minutes to start softening.

Add the broccoli florets and continue to stir-fry 2–3 minutes until broccoli is bright green and just tender-crisp. If needed, add 1–2 tablespoons water and cover briefly (30–45 seconds) to help steam the broccoli, then uncover and let excess moisture evaporate.

Push the vegetables to one side of the wok to make space for the eggs.

Pour the beaten eggs into the empty side of the wok. Let them sit undisturbed 10–15 seconds to begin setting, then scramble gently until mostly cooked but still slightly soft, about 30–45 seconds.

Combine the eggs with the vegetables and mix to distribute.

Increase heat to high. Add the chilled jasmine rice to the wok, breaking up any remaining clumps, and spread it out to warm through. Stir-fry for 1–2 minutes, pressing rice gently against the hot surface to help it fry rather than steam.

In a small bowl or measuring cup, whisk together soy sauce, oyster sauce (if using), fish sauce (if using), sugar, and ground pepper. Pour the sauce evenly over the rice. Toss quickly and continuously so the sauce coats the grains and the mixture heats through, about 1–2 minutes.

Taste and adjust seasoning: add up to 1/4 tsp more salt or a splash more soy sauce if you prefer it saltier. Remove from heat when rice is hot and slightly glossy from the sauce.

Stir in the sliced green onions and drizzle the sesame oil over the fried rice. Toss once more to combine.

Serve immediately with lime wedges and chopped cilantro on the side for squeezing and garnishing, if desired.