Fried Rice Recipe

Prepare rice

If not already done, cook 1 cup uncooked long-grain white rice according to package instructions to yield about 3 cups cooked. Spread cooked rice on a tray and chill at least 1 hour (or use day-old refrigerated rice) so grains are separated.

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

Add diced onion to the hot oil and stir-fry 1–2 minutes until starting to soften and become translucent.

Add minced garlic and cook 20–30 seconds until fragrant, stirring constantly to avoid burning.

Add diced carrot and broccoli florets. Stir-fry 2–3 minutes, tossing frequently so they begin to become tender but still have bite.

Add snow peas and continue to stir-fry 1–2 minutes until bright green and crisp-tender. Remove vegetables from the wok to a bowl and set aside.

Wipe the wok clean with a paper towel if needed and return to medium-high heat. Add remaining 1 tablespoon vegetable oil and swirl.

Beat the 2 eggs lightly with a pinch of salt. Pour eggs into the hot oil and scramble quickly until just set but still moist, about 30–45 seconds. Break into small pieces with your spatula.

Add the chilled cooked rice to the wok with the scrambled egg. Use the spatula to break up any clumps and spread rice across the pan so it contacts the hot surface. Stir-fry 2–3 minutes, pressing and tossing to heat through and slightly toast some grains.

Return the cooked vegetables to the wok with the rice. Drizzle soy sauce, oyster sauce (if using), and sesame oil evenly over the rice and vegetables. Sprinkle black pepper and remaining salt. Toss thoroughly to combine and continue stir-frying 1–2 minutes until everything is evenly seasoned and hot.

Taste and adjust seasoning with extra soy sauce or salt if needed. Stir in sliced green onions at the end and toss once.

Serve immediately, dividing into 3–4 portions.