Fried Rice Recipe

Cook rice (if not using leftover)

Rinse 2 cups long-grain white rice under cold water until water runs clear. Combine rinsed rice with 2 cups water and 1 tbs oil in a saucepan, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread cooked rice on a baking sheet to cool and dry slightly, then refrigerate at least 2 hours or overnight. Use 4 cups of chilled cooked rice for the recipe.

Prepare vegetables: finely mince garlic and ginger, dice onion and carrot, thaw peas and slice scallions (reserve some for garnish).

Heat a large wok or nonstick skillet over medium-high heat until hot. Add 2 tbs neutral oil and 1 tbs butter (if using). Swirl to coat.

Add diced carrot and cook 2–3 minutes until starting to soften. Add diced onion and continue to cook 1–2 minutes until translucent.

Push vegetables to the side of the wok, add 1 tbs oil to the cleared area, then add minced garlic and ginger. Stir-fry 15–30 seconds until fragrant, being careful not to burn.

Stir garlic/ginger into the vegetables, add peas and stir to combine; cook 1 minute to heat through.

Push the veggies to one side of the wok. Add a little more oil if needed. Crack the eggs into the cleared space and scramble quickly with a spatula until just set but still soft (about 30–60 seconds).

Mix the scrambled eggs together with the vegetables. Add the cooked protein (shrimp or chicken) now so it warms through, about 1–2 minutes.

Increase heat to high. Break up any clumps of the chilled rice with your hands or a fork so grains separate. Add the rice to the wok, spreading it out and pressing down briefly to contact the hot surface.

Let the rice sit undisturbed 30–60 seconds to get slightly toasted, then stir and toss with the vegetables and egg to combine.

Drizzle 2 tbs light soy sauce, 1 tsp dark soy sauce, and 1 tbs oyster sauce evenly over the rice. Stir-fry vigorously for 1–2 minutes so sauces coat the rice and color is even.

Season with 1 tsp sesame oil, 1/4 tsp white or black pepper and 1/4 tsp salt. Taste and adjust seasoning with extra soy sauce or salt as needed.

Finally, stir in sliced scallion greens (reserve some for garnish). Stir everything together for another 30 seconds and remove from heat.

Transfer fried rice to a serving bowl or plate. Sprinkle with reserved sliced scallions and 1 tsp sesame seeds if using.

Serve immediately while hot. Offer extra soy sauce or chili sauce at the table.