Fried Rice Recipe

Prepare rice

Break up any clumps in the refrigerated day-old rice with your hands or a fork so grains are separated. If rice is freshly cooked, spread it on a sheet pan to cool and dry for at least 20–30 minutes.

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

Add butter to the hot wok. When it melts, add minced garlic, grated ginger and the white parts of the sliced green onions. Stir-fry for 30–45 seconds until fragrant but not browned.

Stir in soy sauce, oyster sauce (if using) and sesame oil. Mix briefly and remove to the side of the wok to prevent burning while you cook eggs and vegetables.

Add remaining 1 tbs vegetable oil to the center of the wok. Add diced carrots and stir-fry 2–3 minutes until beginning to soften.

Add peas and corn, stir-fry another 1–2 minutes until heated through. Push vegetables to one side of the wok.

If using eggs: pour the beaten eggs into the cleared center of the hot wok. Let sit 10–15 seconds, then scramble quickly until just set but still moist. Mix the scrambled eggs with the cooked vegetables.

If using pre-cooked protein (chicken, shrimp, ham): add it now and stir-fry 1–2 minutes to heat through and combine with vegetables.

Add the separated rice to the wok in batches, spreading it across the surface. Stir-fry quickly, breaking up any remaining clumps and coating grains with oil and aromatics. Toss continuously for 3–5 minutes until rice is hot and slightly toasted at the edges.

Return the soy/sesame mixture (from earlier) to the wok and pour evenly over the rice. Add ground pepper and the measured 1/2 tsp salt (adjust to taste). Stir-fry 1–2 minutes more so flavors distribute evenly.

Stir in the remaining sliced green onion greens. Taste and adjust seasoning with additional soy sauce or salt if needed.

Turn off heat and garnish with additional green onions if desired. Serve hot.