Fried Rice Recipe

Prepare rice

Use cold, cooked long-grain rice (preferably made the day before and chilled). Break up any clumps with your hands or a fork so the grains are separated.

Scramble eggs

Heat 1 tbs neutral oil in a large wok or nonstick skillet over medium-high heat. Beat the eggs with 1 tsp salt. Pour eggs into the hot pan, let set briefly, then scramble until just cooked but still soft (about 45–60 seconds). Remove eggs to a bowl and set aside.

Cook broccoli and carrots

In the same wok, add 1 tbs cooking oil and heat over medium-high. Add diced carrots and broccoli florets. Stir-fry for 3–4 minutes until carrots begin to soften and broccoli is bright green and just tender-crisp.

Add peas and aromatics

Add the thawed peas, minced garlic and the white parts of the sliced green onions. Stir-fry 1–2 minutes more until the garlic is fragrant and peas are heated through. Push the vegetables to the side of the wok.

Increase heat to high. Add the remaining 1 tbs neutral oil to the center of the wok. Add the chilled rice, spreading it out so it contacts the hot pan. Stir-fry, tossing and breaking up any remaining clumps, for 2–3 minutes so rice is heated through and starts to lightly toast.

Return the scrambled eggs to the wok and mix into the rice. Add the soy sauce and oyster sauce (if using) distributed around the pan. Stir everything together for 1–2 minutes so the sauces coat the rice and vegetables evenly.

Drizzle the sesame oil over the fried rice, sprinkle the white or black pepper, and taste. Add salt to taste if needed. Stir in the green parts of the sliced scallions. Cook one more minute to marry flavors.

Turn off heat and transfer fried rice to a serving dish. Serve hot as a main or side. Optional: top with extra sliced green onions or a splash of soy sauce.