Fried Rice Recipe

Prepare rice

If using freshly cooked rice, spread it on a sheet pan to cool and dry for at least 30 minutes; ideally use day-old refrigerated rice so grains separate. Break up any large clumps with your fingers or a fork so rice is loose.

Measure out 4 cups of loosely packed cooked rice and have it ready at room temperature.

Prep vegetables and eggs

Dice the onion and carrot, mince the garlic, slice white and green parts of the scallions separately. Crack 3 eggs into a bowl and beat lightly with a pinch of salt.

Heat a large wok or wide skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon vegetable oil and swirl to coat.

Add the beaten eggs and let them sit 10–15 seconds to set on the bottom, then scramble quickly until just cooked but still soft. Transfer eggs to a bowl and set aside.

Return the wok to high heat. Add remaining 2 tablespoons vegetable oil. Add diced onion and carrot; stir-fry 2–3 minutes until they begin to soften.

Add minced garlic and the white parts of the scallions; stir-fry 30–45 seconds until fragrant but not burnt.

Add thawed peas and cook 30 seconds to 1 minute to heat through.

Push the vegetables to one side of the wok to create space. Add the rice to the empty side, spreading it so it contacts the hot surface. Let rice sit 20–30 seconds to get slightly toasted, then begin stir-frying to combine with vegetables.

Drizzle light soy sauce and oyster sauce (if using) evenly over the rice, and add dark soy sauce for color. Stir continuously to coat rice and distribute color and flavor. Taste and season with salt and white pepper; adjust soy to your preference.

Add the cooked eggs and optional cooked protein to the wok. Toss gently to combine all ingredients and heat the protein through (about 1–2 minutes).

At the end, drizzle sesame oil, stir once, and fold in the green parts of the scallions.

Turn off heat. Transfer fried rice to a serving platter or individual bowls. Serve immediately with additional soy sauce or chili sauce on the side if desired.

Garnish with extra sliced green onions or a sprinkle of white pepper to taste.