Fried Rice Recipe

Rinse and cook rice

Place 2 cups basmati rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs clear (about 1–2 minutes). Drain well.

Combine rinsed rice, 2.5 cups water, 1/2 tsp kosher salt, and 1 tbsp neutral oil in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork, then spread rice on a rimmed baking sheet or large plate to cool quickly and dry slightly (this helps prevent clumping when frying). Ideally chill in the fridge at least 30 minutes or use leftover cold rice.

While rice cools, prepare vegetables: peel and finely dice carrot to yield about 1 cup; finely dice 1/2 cup yellow onion; mince 2 garlic cloves; thinly slice green onions, separating white and green parts.

If using frozen peas, thaw by running under warm water and drain well.

Beat 2 large eggs lightly with a pinch of salt (from the 1/4 tsp) in a small bowl and set aside.

In a small bowl combine 2 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional), 1 tsp freshly ground black pepper, and 1/2 tsp sesame oil. Stir to combine and set aside.

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

Add the beaten eggs and quickly scramble, stirring constantly until just set but still slightly moist. Transfer eggs to a bowl and set aside.

Add remaining 1 tbsp neutral oil to the hot pan. Add white parts of the green onions and diced yellow onion; stir-fry 30–45 seconds until fragrant and translucent. Add minced garlic and diced carrot; stir-fry 1–2 minutes until carrots begin to soften.

Add the cooled (preferably chilled) cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry on high heat 2–3 minutes so rice gets heated through and begins to slightly toast. Spread rice out and let it sit 20–30 seconds to get a little color, then toss and repeat once.

Add thawed peas and scrambled eggs back to the pan. Pour soy sauce mixture evenly over the rice and toss thoroughly to combine. Taste and add up to 1/4 tsp additional salt if needed.

Continue to stir-fry 1–2 minutes until everything is heated through and evenly seasoned. Stir in the green parts of the scallions in the final 30 seconds.

Turn off heat and drizzle 1/2 tsp sesame oil over the rice and toss to finish. Sprinkle optional toasted sesame seeds if using.

Serve hot, garnished with extra sliced green onion and optional cucumber slices or lime wedges on the side.