Wok Fried Rice Recipe

Prepare rice

Break up any clumps in 4 cups of cold, day-old cooked long-grain rice with your hands or a fork so grains are separated. Keep chilled until ready to use.

Vegetables

Peel and dice the onion into small pieces (about 1/2 cup). Peel and finely dice or grate the carrot to yield about 1 cup. Clean and thinly slice mushrooms to make 1 cup. Trim scallions and thinly slice, separating white and green parts. Rinse and drain 1 cup bean sprouts thoroughly.

Eggs

Crack 3 eggs into a bowl, season with a pinch of salt and lightly beat until homogeneous.

Sauce mix

In a small bowl combine 2 tbsp light soy sauce, 1 tsp dark soy sauce (optional), 1 tbsp oyster sauce, 1 tsp sesame oil, and 1 tsp white pepper. Stir to combine and set near the stove.

Heat wok

Place a wok or large skillet over high heat until very hot (a few minutes). Add 2 tablespoons of neutral oil and swirl to coat.

Scramble eggs

Pour beaten eggs into the hot-oil wok, tilt to spread into a thin layer. Let set briefly, then scramble quickly until just cooked through but still soft. Remove eggs to a plate and set aside.

Stir-fry aromatics & vegetables

Add remaining 1 tablespoon neutral oil to the wok. Add the diced onion and the white parts of the scallions; stir-fry 30–45 seconds until fragrant. Add the sliced mushrooms and continue to stir-fry 1–2 minutes until they release liquid and start to brown. Add the grated/diced carrot and stir-fry 1 minute. Add bean sprouts and stir for 30 seconds — vegetables should remain slightly crisp.

Add rice

Increase heat to high. Add the chilled rice to the wok, breaking any remaining clumps with a spatula. Toss and stir constantly for 2–3 minutes so rice heats through and gets some toasted edges.

Season and combine

Pour the prepared sauce over the rice, stirring quickly to coat evenly. Return the scrambled eggs to the wok and stir to combine, breaking the eggs into bite-sized pieces. Add the green parts of the scallions. Taste and adjust seasoning with up to 1/2 tsp kosher salt and additional soy sauce if needed.

Finish

Drizzle 1 tsp sesame oil over the rice, give one last quick toss. Remove from heat immediately to prevent overcooking. Sprinkle toasted sesame seeds and chopped cilantro or extra scallion if using.