Fried Rice Recipe

Cook rice (if not using leftover)

Rinse 1 cup long-grain rice under cold water until water runs clear. Combine rinsed rice and 1.5 cups water in a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Spread cooked rice on a rimmed tray to cool and dry slightly (preferably refrigerate at least 2 hours or overnight). If using leftover cooked rice, break up any clumps with a fork so 3 cups loosely packed grains are ready.

If using raw rice and finishing later, toss 1 tbs neutral oil with the warm rice to keep grains separate as it cools.

Prep aromatics: finely dice 1/2 small yellow onion; mince 2 garlic cloves and 1 tsp fresh ginger; separate scallion whites and greens and thinly slice both (reserve 2 tbsp greens for garnish).

Scramble eggs

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat 2 eggs with a pinch of salt. Pour eggs into the hot pan and quickly scramble until mostly set but still slightly soft, about 30–45 seconds. Transfer eggs to a bowl and set aside.

In the same wok or skillet, add 1 tablespoon butter and 1 tablespoon neutral oil over medium-high heat. Add diced onion and cook, stirring, until translucent, about 2 minutes. Add minced garlic, ginger, and the white parts of the scallions; stir-fry 30–45 seconds until fragrant.

Add thawed peas and carrots (and optional corn) and stir-fry 1–2 minutes until warmed through and any excess moisture has evaporated. If using cooked shrimp or diced chicken, add it now and toss just to heat through, about 1 minute.

Push the vegetables and proteins to the side of the wok to create space. Add remaining 1 tablespoon oil and add the cooled rice in an even layer. Let rice sit, undisturbed, 30 seconds to develop a little color, then stir-fry, breaking up clumps, until grains are separated and heated through, about 2–3 minutes.

Return the scrambled eggs to the pan and mix through the rice. Drizzle 2 tablespoons light soy sauce and 1 tablespoon oyster sauce evenly over the rice. Sprinkle 1/4 tsp white or black pepper and 1/2 tsp salt. Stir-fry continuously for 1–2 minutes so sauces coat the rice evenly and any excess moisture evaporates.

Taste and adjust: add a little more soy sauce for saltiness or 1/2 tsp sugar if you prefer sweeter balance. Finish by drizzling 1/2 teaspoon toasted sesame oil, tossing to combine.

Turn off heat. Stir in most of the sliced scallion greens (reserve a small amount for garnish). Transfer fried rice to a serving bowl or individual plates.

Garnish with remaining scallion greens and toasted sesame seeds if using. Serve immediately.