Fried Rice Recipe

Prep rice

Break up any clumps in the cold day-old cooked rice with your hands or a fork so the grains are separated. Measure 4 cups into a large bowl and keep refrigerated until ready to fry.

Beat the eggs lightly in a small bowl and season with a pinch of salt.

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the eggs and quickly scramble until just set but still soft, 30–45 seconds. Transfer eggs to a bowl and set aside.

Pat the chosen protein dry with paper towels. If using beef, thinly slice across the grain; chicken or pork should be cut into small bite-size pieces; shrimp should be peeled, deveined, and tails removed.

Season the protein with 1 tsp salt and 1/2 tsp pepper. Heat the wok over high heat until smoking slightly. Add 1 tablespoon neutral oil and spread across the surface.

Add the protein in a single layer. Cook: beef 1–2 minutes per side (until browned but medium), chicken/pork 3–4 minutes until cooked through and lightly browned, shrimp 1–2 minutes per side until pink and opaque. Remove protein to the bowl with eggs and set aside.

Return the wok to high heat. Add remaining 1 tablespoon neutral oil. Add diced onion and carrot and stir-fry 1–2 minutes until they begin to soften.

Add minced garlic and the white parts of the sliced scallions; stir-fry 20–30 seconds until fragrant but not burned.

Add thawed peas (and corn if using) and stir-fry 30–45 seconds to heat through.

Increase heat to very high. Add the cold separated rice to the wok, breaking up any remaining clumps with the back of a spatula. Spread rice into an even layer and let it sit undisturbed 20–30 seconds to develop slight crisp; then stir and repeat once.

Push rice to the sides to create a well in the center. Add soy sauce, dark soy (if using), oyster sauce, and sesame oil into the well; let them sizzle for a few seconds, then toss everything together so the sauces evenly coat the rice.

Return the cooked protein and scrambled eggs to the wok. Toss thoroughly to distribute. Taste and add white/black pepper and up to 1/2 tsp kosher salt if needed. Stir-fry another 1–2 minutes until everything is heated through and flavors meld.

Turn off heat. Stir in the green parts of the sliced scallions. Transfer fried rice to a serving dish.

Garnish with extra scallions, toasted sesame seeds, and lime wedges if desired. Serve hot.