Fried Rice Recipe

Prepare rice

Use 3 cups cooked long-grain white rice that has been cooled and preferably refrigerated at least a few hours or overnight. Break up any large clumps with your fingers so the grains are separated before frying.

Heat 2 tbs vegetable oil in a large wok or heavy skillet over high heat until hot and shimmering. Add the rice in an even layer and let it sit, undisturbed, 30–45 seconds to get a little color, then toss/stir to heat through and separate grains. Transfer rice to a bowl and set aside.

In the same wok or skillet, add 1 tbs neutral oil and 1 tsp sesame oil over medium-high heat. When oil is hot, add the white parts of the sliced scallions, 0.5 cup diced onion, 3 minced garlic cloves, and 1 tsp grated ginger. Stir-fry 1–2 minutes until fragrant and the onion becomes translucent, taking care not to burn the garlic.

Add 1 cup thawed peas and carrots to the aromatics. Stir-fry 1–2 minutes until heated through and any excess moisture has mostly evaporated.

Push the vegetable mixture to one side of the wok. Add a little oil if needed. Pour in the 2 beaten eggs into the cleared space and scramble quickly until just set (about 30–45 seconds). Break the eggs into small pieces and mix with the vegetables. If using cooked protein (1 cup diced chicken, shrimp, or ham), add it now and stir to heat through for 1–2 minutes.

Return the reserved rice to the wok. Pour in 2 tbs light soy sauce and 1 tbs oyster sauce (if using). Toss thoroughly to evenly coat the rice and combine with the vegetables and protein. Stir-fry on high heat 2–3 minutes, pressing and turning the rice so some grains get lightly toasted. Taste and season with 1/2 tsp fine salt and 1/4 tsp ground black pepper, adjusting as needed.

Stir in the green parts of the sliced scallions right at the end and give a final toss. Remove from heat.

Serve hot, dividing into approximately 4 servings. Optionally garnish with additional scallion greens or a light drizzle of sesame oil.