White Rice Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess surface starch. This helps prevent clumping.

In a medium saucepan, combine rinsed rice, 2 cups water, 1 tsp kosher salt, and 1 tbsp oil or butter. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let the rice steam, covered, for 10 minutes. Fluff with a fork and spread on a rimmed baking sheet to cool to room temperature. For best fried rice texture, chill the rice at least 1 hour or ideally overnight covered in the fridge.

Prep

Make sure chilled rice is broken up into loose grains with a fork. Separate the white and green parts of the scallion and slice thinly. Measure and have all sauces and seasonings ready (mise en place).

Heat oil

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

Push the oil to one side of the pan, crack in the egg, and scramble it quickly until mostly set but still slightly moist. Break into small pieces with your spatula and move the egg to the edge of the pan.

Add the remaining 1 tbsp oil if needed. Add the diced onion and the white part of the scallion; sauté 1–2 minutes until softened and fragrant. Add the minced garlic and cook 20–30 seconds more, careful not to burn.

Add the peas and carrots and stir-fry 1–2 minutes until heated through and the carrots are slightly tender.

Increase heat to high. Add the chilled rice to the pan in clumps; break it apart with your spatula and spread it out so it touches the hot surface. Let rice sit without stirring for 20–30 seconds to allow slight browning, then toss and repeat once to get some toasted grains.

Return the scrambled egg to the rice. Drizzle 1 tbsp light soy sauce and 1/2 tsp dark soy sauce (if using) evenly over the rice. Toss thoroughly so the rice is evenly coated. Add 1/2 tsp sesame oil and 1/4 tsp white or black pepper. Taste and add salt if needed.

Stir in the green parts of the scallion, toss once more, and remove from heat. Serve hot.