Fried Rice Recipe

Cook the rice

Rinse the 1.5 cups long-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. In a medium saucepan combine rinsed rice and 3 cups water with 1 tablespoon neutral oil. Bring to a boil uncovered, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and spread on a shallow pan to cool slightly if using right away (best if rice is cooled or refrigerated for several hours or overnight).

Prepare vegetables and protein

Peel and dice carrot into small uniform pieces (about 1/4-inch). If using cooked chicken, shrimp, or ham, cut into small bite-sized pieces so they distribute evenly. Thaw frozen peas if frozen and drain. Slice green onions thinly, keeping whites and greens separate. Beat the 2 eggs lightly with a pinch of salt.

Cook eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Pour in the beaten eggs and scramble quickly until just set but still soft, about 30–60 seconds. Transfer eggs to a plate and set aside.

Stir-fry vegetables and protein

Return the wok to medium-high heat and add the remaining 1 tablespoon neutral oil. Add diced carrots and the white parts of the green onions; stir-fry 2–3 minutes until carrots begin to soften. Add minced garlic and minced ginger and stir 20–30 seconds until fragrant (do not burn). Add peas and cooked protein, stir-frying 1–2 minutes until heated through.

Push the vegetable and protein mixture to one side of the pan. Add the remaining neutral oil (if needed) to the empty space; add the cooled rice in a single layer. Increase heat to high and let rice sit undisturbed 30 seconds to help it fry and dry slightly. Break up any clumps and stir everything together to combine rice with vegetables and protein.

Pour the soy sauce and oyster sauce (if using) evenly over the rice, drizzle the sesame oil, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir-fry vigorously for 2–3 minutes to evenly distribute the sauces and lightly brown the rice. Taste and adjust seasoning with a splash more soy sauce or a pinch more salt if necessary.

Return the scrambled eggs to the pan and gently fold into the rice until warmed through. Add the green tops of the scallions and stir 20–30 seconds.

Turn off the heat and transfer the fried rice to a serving dish. Drizzle optional chili oil or extra soy sauce to taste. Sprinkle toasted sesame seeds if using. Serve immediately.

Leftovers: Cool completely and refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet with a teaspoon of oil until piping hot.