Fried Rice Recipe

Prepare rice

Break up any clumps of the day-old cooked rice with your hands or a fork so grains are separated. Keep rice chilled until ready to fry to prevent sogginess.

Heat wok or skillet

Heat a large wok or heavy skillet over medium-high to high heat until very hot (a few minutes). Add 1 tablespoon neutral oil and 1 tablespoon butter, swirl to coat.

Sauté aromatics

Add the finely diced onion and the white parts of the scallions to the hot pan and stir-fry 1–2 minutes until softened. Add the minced garlic and grated ginger and stir 20–30 seconds until fragrant, taking care not to burn them.

Cook vegetables

Push aromatics to the side of the wok. Add 1 tablespoon neutral oil to the empty space and add the peas and carrots. Stir-fry 1–2 minutes until heated through and just tender.

Scramble eggs

Push the vegetables and aromatics to the side. Add remaining 1 tablespoon oil to the cleared space, crack in the eggs and scramble quickly until just set but still tender (about 30–45 seconds). Mix eggs with the vegetables.

Add protein (if using)

If using cooked protein, add it now and toss it with the vegetables and eggs until heated through (about 1 minute).

Combine rice and sauce

Add the chilled separated rice to the wok in batches if needed. Use a spatula to break up any remaining clumps and distribute rice evenly. Drizzle the light soy sauce, dark soy sauce, and oyster sauce over the rice. Stir-fry quickly, tossing and turning the rice to coat each grain, 2–3 minutes.

Taste and season: sprinkle the white pepper and salt over the rice, then stir. Add the sesame oil and the green parts of the scallions, toss to combine. Continue to stir-fry 1 more minute so flavors meld and some rice gets slightly toasted.

Finish and serve: turn off the heat. Transfer fried rice to a serving dish. Adjust seasoning with extra soy or salt if desired. Serve hot.