Fried Rice 炒饭 Recipe

Prepare chilled rice

Break up the cold cooked rice with your hands or a fork so there are no large clumps. If rice was refrigerated in a bowl, spread it on a tray for easier handling.

Mix soy sauce and oyster sauce (if using) in a small bowl; set aside.

Prep aromatics

Crack the eggs into a bowl and beat lightly with a pinch of salt. Mince the garlic, grate the ginger, and slice the green onions thinly separating white and green parts.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil. Pour in beaten eggs and quickly scramble until just set but still soft, 30–45 seconds. Transfer eggs to a plate and set aside.

Cook vegetables and protein

Add remaining 2 tablespoons vegetable oil to the hot wok. Add diced carrot and the white parts of the green onions; stir-fry 1–2 minutes until carrot begins to soften. Add minced garlic and grated ginger and stir 20–30 seconds until fragrant. Add the diced cooked protein and thawed peas; stir-fry 1 minute to heat through.

Combine rice

Increase heat to high. Add the broken-up chilled rice to the wok and toss to combine with vegetables and protein. Use a spatula to press and break any remaining clumps, tossing continuously so rice grains get coated in oil and heated through, 2–3 minutes.

Season and finish

Pour the soy/oyster sauce mixture evenly over the rice and continue tossing until sauce is absorbed and rice is evenly colored, about 1 minute. Add sesame oil, salt, and black pepper; mix. Return the scrambled eggs to the wok and fold gently into the rice to distribute. Add the green parts of the sliced green onions and toss briefly.

Taste and adjust seasoning with additional soy sauce or salt if needed. Serve hot.