R1 Original Fried Rice Recipe

Prepare cold rice

Use 4 cups of cooked long-grain white rice that has been chilled (preferably refrigerated overnight). Break up any large clumps with your hands or a fork so the grains are separated.

Scramble eggs

Heat a large wok or nonstick skillet over medium-high heat and add 1 teaspoon of the neutral oil. Whisk eggs lightly with a pinch of salt, pour into the pan, swirl to make a thin omelet. Cook until just set, then transfer to a cutting board, roll and slice into short ribbons or roughly chop. Set aside.

If using frozen peas, rinse briefly under warm water to remove ice and drain. Have carrots, onion and scallions prepped (carrots small dice or matchstick, onion small dice, scallion greens sliced).

Heat the wok over high heat until very hot. Add 1 tablespoon neutral oil and the diced onion. Stir-fry 30–45 seconds until fragrant and beginning to soften.

Add carrots and continue stir-frying 45–60 seconds until slightly tender. Add peas and stir 30–45 seconds until heated through. Push vegetables to the side of the wok to create an open space.

Add the remaining 1 tablespoon neutral oil and 1 tablespoon butter into the center of the wok. When the fat shimmers, add the chilled rice, spreading it out so it contacts the hot surface. Let it sit undisturbed 20–30 seconds to get slight sear, then stir-fry to combine with vegetables, breaking up any remaining clumps.

Drizzle 2 tablespoons light soy sauce and 1 teaspoon dark soy sauce evenly over the rice. Toss thoroughly so soy coats the rice. Stir-fry 1–2 minutes to distribute color and flavor.

Add the scrambled eggs back into the wok and fold them into the rice and vegetables. Season with 1/4 teaspoon white pepper and 1/2 teaspoon kosher salt (adjust to taste). Stir-fry 1 minute more to fully combine and heat through.

Finish by removing from heat and drizzling 1 teaspoon sesame oil over the rice, tossing to incorporate. Stir in sliced scallion greens (reserve a little for garnish).

Transfer fried rice to a serving dish. Sprinkle with additional sliced scallions and 1 teaspoon toasted sesame seeds if using. Serve immediately.