Fried Rice Recipe

Prepare rice

If you haven't already, cook rice according to package instructions and spread on a baking sheet to cool. For best texture, use rice that has been refrigerated at least a few hours or overnight (4 cups cooked).

Heat pan

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

Scramble eggs

Beat the 2 eggs lightly with a pinch of salt. Pour into the hot pan and quickly scramble until just set, breaking into small curds. Transfer eggs to a plate and set aside.

Sauté aromatics

Add remaining 1 tablespoon vegetable oil and the 1 teaspoon sesame oil to the pan. Add diced onion and cook 1–2 minutes until softened. Stir in minced garlic and grated ginger and cook 20–30 seconds until fragrant.

Add the thawed peas and carrots (1 cup) to the pan and stir-fry 1–2 minutes until heated through and beginning to soften. Add the cooked protein (1 cup chicken, shrimp, or tofu) and stir to combine and heat through, about 1–2 minutes.

Increase heat to high. Add the 4 cups of cold cooked rice to the wok, breaking up any clumps with the back of a spatula. Spread rice across the pan and let it sit undisturbed 30–60 seconds to develop slight browning, then stir.

Return the scrambled eggs to the pan and toss to combine with rice and vegetables. Drizzle the soy sauce (2 tbs) and oyster sauce (1 tbs) evenly over the rice. Sprinkle the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir-fry for 2–3 minutes until rice is evenly coated, sauce is absorbed, and mixture is hot.

Turn off the heat. Stir in sliced scallions (from Rice & aromatics) and adjust seasoning to taste, adding a little more soy sauce or salt if needed. Taste and correct seasoning.

Transfer fried rice to a serving bowl or plates. Garnish with extra sliced scallions and 1 teaspoon toasted sesame seeds if using. Serve immediately.