Fried Rice Recipe

Prepare rice (if not prepped)

Cook 2 cups dry long-grain rice according to package for about 4 cups cooked. Spread on a sheet pan to cool and refrigerate at least 2 hours or overnight for best texture. For this recipe use 4 cups cooked, well-chilled rice.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl. Beat the 3 eggs lightly with a pinch of salt. Pour eggs into the hot pan and cook, stirring gently, until just set but still moist. Transfer eggs to a bowl and set aside.

Heat the wok or skillet over high heat until smoking point begins. Add remaining 2 tablespoons neutral oil. Add the diced onion and carrot; stir-fry 2–3 minutes until carrot begins to soften. Add the white parts of the scallions, minced garlic, and minced ginger; stir-fry 30–45 seconds until fragrant.

Add the thawed peas and continue to toss for another 30–45 seconds until heated through.

Increase heat to high. Add the chilled rice, breaking up any clumps with a spatula or the back of a spoon. Spread rice across the pan and let it sit without stirring for 30 seconds to help dry and lightly toast the grains, then stir-fry and toss to combine with vegetables for 1–2 minutes.

Drizzle the light soy sauce, dark soy sauce (if using), and oyster sauce (if using) evenly over the rice. Toss thoroughly so rice is evenly seasoned. Add the ground white pepper and kosher salt, adjusting to taste.

Push rice to one side of the wok. Add the scrambled eggs and optional cooked protein (if using) to the empty side, quickly stir to warm the protein, then fold everything together until evenly distributed.

Turn off the heat and drizzle the sesame oil over the rice. Toss in the sliced scallion greens (reserve a few for garnish) and toasted sesame seeds. Taste and adjust seasoning with a little more soy or salt if needed.

Serve immediately, garnished with remaining scallion slices.