Fs Fried Rice Recipe

Prepare rice

Break up refrigerated day-old rice with your fingers or a fork so there are no large clumps. Set aside in a large bowl.

Make sauce: In a small bowl whisk together soy sauce, oyster sauce, sesame oil, sugar and white pepper. Set aside.

Heat a large wok or heavy skillet over high heat until smoking lightly. Add 1 tablespoon vegetable oil and swirl to coat.

Add diced onion and cook 1–2 minutes, stirring, until translucent but not browned.

Add minced garlic and grated ginger; stir continuously 20–30 seconds until fragrant.

Push aromatics to the side of the wok. Add remaining 2 tablespoons oil and the butter to the cleared area. When butter foams, pour in beaten eggs and scramble quickly until just set but still moist. Break eggs into small curds and mix with the aromatics.

Add thawed peas and carrots and cook 1–2 minutes until warmed through.

If using protein: add cooked shrimp, diced pork, or diced tofu now. Stir-fry with vegetables just until heated through (about 1–2 minutes). Ensure pieces are spread in a single layer briefly to get a light sear.

Increase heat to very high. Add the broken-up rice to the wok in batches if necessary. Use a spatula to press rice down and then toss to coat with oil and aromatics. Fry rice without stirring for 30–45 seconds at a time to develop slight color, then toss and repeat for 3–5 minutes until rice is heated through and slightly toasted.

Pour the sauce evenly over the rice and toss thoroughly to distribute. Taste and adjust seasoning with up to 1/2 tsp salt more if needed.

Fold in sliced scallion whites (reserve greens for garnish) and continue tossing for 30 seconds. Finish with a quick drizzle of sesame oil if desired.

Turn off heat and transfer fried rice to a warmed serving platter. Top with sliced scallion greens, cilantro and crispy fried shallots if using. Serve with lime wedges on the side.