Rice Dish Fried Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain thoroughly.

In a medium saucepan, add rinsed rice, 2.25 cups water, 1 tablespoon oil and 1/2 teaspoon kosher salt. Bring to a gentle boil over medium-high heat.

When boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes.

Fluff rice with a fork and spread onto a rimmed baking sheet in a thin layer. Let cool to room temperature, then refrigerate for at least 30 minutes (or overnight) to dry the grains — this prevents clumping when frying.

When rice is chilled and starting to dry, heat a large heavy skillet or wok over medium-high heat until hot.

Scramble eggs

Add 1 tablespoon neutral oil and the butter to the pan. Once the butter melts and the pan is shimmering, add beaten eggs (beat the 2 eggs lightly before adding). Swirl to form a thin omelet, cook until just set, then transfer to a cutting board, slice or chop into bite-sized pieces, and set aside.

Add the remaining 1 tablespoon neutral oil to the hot pan. Add diced onion and carrot and stir-fry 2–3 minutes until softened and starting to brown.

Stir in minced garlic and cook 20–30 seconds until fragrant. Add thawed peas and cook another 30–60 seconds until heated through.

Push vegetables to the side of the pan, add a little more oil if needed, and add the chilled rice in an even layer. Let rice sit undisturbed for 30–60 seconds to develop slight browning, then stir and break up clumps. Continue to stir-fry, pressing and tossing so more grains get contact with the hot pan, about 3–4 minutes total until rice is hot and some grains show light toasting.

Return chopped scrambled egg to the pan and gently fold through the rice and vegetables until evenly distributed.

Drizzle 1.5 tablespoons soy sauce evenly over the rice, add 1 teaspoon oyster sauce (if using), 1/2 teaspoon sesame oil, and 1/4 teaspoon ground pepper. Toss quickly and thoroughly so the sauce coats grains evenly. Taste and add salt if needed.

Stir in sliced scallions and remove the pan from heat. Give one final toss to combine.

Serve immediately, garnished with extra scallions or a light drizzle of sesame oil if desired.