House Fried Rice Recipe

Ensure rice is cooked, spread on a sheet pan or tray, and chilled (preferably overnight) so grains separate. If using freshly cooked rice, cool for at least 30–60 minutes and break up clumps with a fork.

Prepare and measure all vegetables, proteins, and sauces so the cooking process is quick (mise en place).

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

Add diced onion and carrot. Stir-fry 2–3 minutes until onion is translucent and carrot begins to soften.

Push vegetables to the side of the wok. Add 1 teaspoon neutral oil to the cleared area, then add the minced garlic and the white parts of the scallions. Stir for 20–30 seconds until fragrant, taking care not to burn the garlic.

Stir vegetables and aromatics together, then add the thawed peas and cook 1 more minute until heated through. Transfer the cooked vegetables to a bowl and set aside.

Wipe the wok clean if needed and return to high heat. Add the remaining 1 tablespoon neutral oil and the butter; swirl until butter melts and foams.

If using raw proteins (shrimp or raw diced meat), add them now and stir-fry until just cooked through (about 1–2 minutes for shrimp, 2–3 minutes for thin diced meat). If using pre-cooked proteins, add them to warm through for 1 minute.

Scramble the Eggs

Push proteins to one side of the wok. Add the beaten eggs to the empty space, season lightly with a pinch of salt, and scramble quickly until just set but still slightly soft. Break eggs into bite-sized pieces and mix with the protein.

Add the chilled rice to the wok in an even layer. Use a spatula to break up any clumps. Let rice sit undisturbed 20–30 seconds to allow slight toasting, then toss and spread again.

Return the reserved vegetables to the wok. Toss to combine evenly with rice, proteins, and eggs.

Pour the light soy sauce, dark soy sauce (if using), and oyster sauce around the perimeter of the wok so they hit the hot surface, then quickly stir to distribute. Continue stir-frying 1–2 minutes until rice is evenly colored and sauces are absorbed.

Drizzle the sesame oil over the rice, sprinkle white or black pepper and the measured kosher salt. Toss thoroughly and taste; adjust seasoning with additional soy or salt if necessary.

Turn off the heat and fold in the green parts of the sliced scallions. Transfer the fried rice to a warmed serving platter or individual bowls.

Garnish with toasted sesame seeds and extra scallions. Serve immediately with lime wedges on the side if desired.

Store leftovers in an airtight container in the refrigerator up to 3–4 days. Reheat in a hot skillet with a splash of oil to restore texture.