Fried Rice Recipe

Prepare rice (if not already chilled)

Cook 2 cups dry long-grain white rice according to package instructions (about 4 cups cooked). Spread on a tray to cool quickly and refrigerate several hours or overnight. Use 4 cups chilled cooked rice for best texture.

Before frying, break up any clumps with your hands or a fork so rice grains are separated.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Add diced onion and carrot and stir-fry 2–3 minutes until beginning to soften.

Push vegetables to the side of the wok. Add 1 tbs butter in the empty space, then add minced garlic and minced ginger. Stir 20–30 seconds until fragrant but not browned, then mix together with the vegetables.

Add thawed peas and the white parts of the scallions; stir-fry 1 minute to heat through.

Push vegetables to the side of the wok to make space. Add the remaining 1 tbs vegetable oil into the cleared area. Crack 2 eggs into the hot oil and scramble quickly until just set, then mix with the vegetables. If using pre-cooked shrimp or diced chicken, add it now and stir to combine and heat through.

Increase heat to very high. Add the chilled rice to the wok in an even layer. Do not overcrowd; if necessary, fry in batches. Let the rice sit undisturbed 20–30 seconds to get a little sear, then stir-fry to break up grains.

Drizzle the light soy sauce and dark soy sauce evenly over the rice, then add oyster sauce. Toss thoroughly so the rice is evenly coated and gains color. Stir-fry 2–3 minutes so the sauces are absorbed and rice is hot.

Season with white pepper and salt, tasting and adjusting to preference. Add sesame oil and stir to distribute.

Turn off heat. Stir in the green parts of the scallions and sprinkle toasted sesame seeds if using.

Transfer fried rice to a warm serving plate. Taste and adjust with additional soy or salt if desired. Serve immediately.