Fried Rice Plain Recipe

Cook rice

Rinse 2 cups long-grain white rice under cold water until runoff is mostly clear to remove excess starch. Drain. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 10 minutes. Fluff with a fork and spread on a tray to cool if making ahead. For best texture, use rice that has been cooked and chilled at least 2 hours or overnight.

If using freshly cooked rice, spread it on a tray to release steam and cool for 15–30 minutes; slightly dry rice fries better than hot steamy rice.

Prep aromatics

Separate white and green parts of the sliced green onions. Finely dice 1/2 cup onion and mince 2 tsp garlic. Crack 2 eggs into a bowl and lightly beat with a pinch of salt.

Heat pan

Place a large heavy skillet or wok over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Heat until shimmering but not smoking.

Scramble eggs

Pour the beaten eggs into the hot pan and quickly scramble until just set but still soft, about 30–45 seconds. Transfer eggs to a plate and set aside.

Sauté aromatics

Add the remaining 1 tablespoon neutral oil to the pan. Add the diced onion and the white parts of the green onions; sauté for 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Fry rice

Increase heat to high. Add the cooled, cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry rice for 2–3 minutes so grains separate and begin to get slightly toasted. Spread rice out and let it sit 15–30 seconds, then stir; repeat once to get little crisp bits.

Season and combine

Push rice to the side of the pan. Add soy sauce, sesame oil, 1 tsp salt, 1/2 tsp pepper, and optional 1/4 tsp sugar to the rice. Stir everything together so seasoning is evenly distributed. Return the scrambled eggs to the pan and fold through the rice. Taste and adjust seasoning with extra soy sauce or salt as needed.

Finish

Stir in the green parts of the scallions, cook 20–30 seconds to warm, then remove from heat. Serve immediately.