Fried Rice Recipe

Rice preparation

Use cooked long-grain rice that has been chilled at least a few hours or overnight so grains are firm and separate. Break up any clumps with your hands or a fork until grains are loose (about 4 cups cooked rice).

Vegetables & aromatics

Pit and dice 1/2 yellow onion finely. Mince 2 garlic cloves, grate about 1 tsp fresh ginger, and thinly slice the green parts of 3 scallions, keeping white and green parts separate. If using frozen peas/carrots, thaw and drain excess water. Chop any cooked protein into bite-sized pieces.

Eggs

Crack 2 large eggs into a small bowl, season lightly with a pinch of salt and a little white pepper, and beat until combined.

Heat pan

Heat a large wok or heavy skillet over high heat until very hot (about 1-2 minutes). Add 1.5 tbs neutral oil and swirl to coat the surface.

Scramble eggs

Pour the beaten eggs into the hot oil, tilt the pan to spread, and let them set briefly. Stir gently to scramble until just cooked but still slightly soft. Transfer eggs to a plate and set aside.

Sauté aromatics

Return the pan to high heat and add the remaining 1.5 tbs neutral oil. Add the diced onion and the white parts of the scallions; stir-fry 1-2 minutes until softened and fragrant. Add the minced garlic and grated ginger; cook 20-30 seconds until aromatic but not browned.

Cook vegetables & protein

Add the thawed peas-and-carrots mix and any cooked protein to the pan. Stir-fry 1-2 minutes until heated through and any excess moisture has evaporated.

Fry the rice

Increase heat to very high. Add the chilled rice in handfuls, breaking up any remaining clumps with the spatula. Spread rice out in an even layer and let it sit undisturbed 20-30 seconds so some grains get toasted, then stir and repeat once or twice. This helps develop texture and prevents sogginess.

Season

Drizzle 2 tbs soy sauce and 1 tbs oyster sauce (if using) evenly over the rice. Add 1/2 tsp fish sauce if using and 1 tsp sesame oil. Sprinkle 1/4 tsp white or black pepper. Toss vigorously to coat all grains and distribute ingredients. Taste and add a pinch of salt if needed.

Finish with eggs & scallions

Return the scrambled eggs to the pan and break them into bite-sized pieces while tossing through the rice. Add the sliced green parts of the scallions and stir for 30 seconds to combine and warm through.

Transfer fried rice to a serving bowl or plate. Drizzle a few drops more sesame oil if desired. Garnish with toasted sesame seeds and extra scallion slices. Serve immediately with lime wedges on the side if using.