Fried Rice Recipe

FRIED RICE

1. 1

   Prep

   If rice is freshly cooked, spread it on a tray to cool and chill briefly so grains separate. Finely dice the onion and carrot. Mince the garlic. Thinly slice the scallions, keeping whites and greens separate if possible. If using cooked protein, dice into bite‑size pieces and keep ready.

2. 2

   Make the sauce

   In a small bowl combine soy sauce (2 tbs), oyster sauce (1 tbs), sesame oil (1 tsp), and sugar (0.5 tsp). Stir until sugar dissolves and set aside. This is the seasoning you will add to the rice.

3. 3

   Scramble the eggs

   Heat a large wok or heavy skillet over medium‑high heat until hot. Add 1 tbs neutral oil and swirl. Crack the eggs into the pan, season with a pinch of salt and pepper, and quickly scramble until softly set but not dry (about 30–60 seconds). Transfer the scrambled eggs to a bowl and set aside.

4. 4

   Cook aromatics and vegetables

   Return the wok to high heat. Add the remaining 1 tbs neutral oil. When the oil is shimmering, add the minced garlic and the white parts of the scallions (if separated). Stir‑fry 15–20 seconds until fragrant but not browned. Add the diced onion and carrot and stir‑fry 1–2 minutes until the onion becomes translucent and the carrot begins to soften. Add the thawed peas and cook another 30–60 seconds until warmed through.

5. 5

   Add rice and combine

   Crank the heat to high. Break up any clumps in the chilled rice with your hands or a spoon and add the rice to the wok. Use a spatula to press and spread the rice across the wok, then stir and toss vigorously to combine with the vegetables. Break apart any remaining clumps by pressing with the spatula. Continue stir‑frying for 2–3 minutes so the rice gets hot and a little toasty in spots.

6. 6

   Season the rice

   Pour the prepared sauce evenly over the rice (soy/oyster/sesame/sugar). Stir and toss quickly so the sauce coats the grains evenly. Taste and add salt (up to the 0.5 tsp) and black pepper (about 0.25 tsp) as needed. If using the optional cooked protein, add it now and toss to warm through and distribute.

7. 7

   Return eggs and finish

   Add the scrambled eggs back into the wok and fold them into the rice in large pieces. Add the green parts of the scallions and toss briefly. Cook another 30 seconds to 1 minute to marry flavors — do not overcook; eggs should remain soft.

8. 8

   Final seasoning and serve

   Drizzle a final tiny splash (if desired) of sesame oil for aroma (a few drops to 1 tsp total included in the sauce measurement) and give a last toss. Taste and adjust salt or soy sauce if needed. Transfer to a serving dish and serve immediately.