Fried Rice Recipe

1. Prepare rice

Use 3–4 cups of cooked, chilled long-grain rice (preferably day-old). Break up any clumps with a fork so grains are separated before cooking.

2. Heat wok or skillet

Place a large wok or heavy skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 teaspoon sesame oil; swirl to coat and heat until shimmering but not smoking.

3. Scramble eggs

Beat the 2 eggs lightly with a pinch of salt. Pour into the hot pan, swirl to create a thin omelet, cook about 30–45 seconds, then break into large pieces with a spatula. Transfer eggs to a bowl and set aside.

4. Sauté aromatics

Add the remaining 1 tablespoon vegetable oil to the pan. Add diced onion and the white parts of the sliced green onions; sauté 1–2 minutes until softened. Add minced garlic and minced ginger; cook 30–45 seconds until fragrant.

5. Cook vegetables

Push aromatics to one side of the pan. Add thawed peas and carrots and cook 1–2 minutes, stirring occasionally, until heated through and any excess moisture evaporates.

6. Add rice

Increase heat to high. Add the chilled rice to the pan, breaking up any remaining clumps with your spatula. Spread rice in an even layer and let sit 20–30 seconds to develop slight char, then stir-fry for 1–2 minutes until heated through.

7. Season and combine

Return scrambled eggs to the pan and add soy sauce (3 tbs) and oyster sauce (1 tbs). Toss continuously to evenly coat rice. Add salt (1/2 tsp) and pepper (1/4 tsp) to taste. Stir in the reserved green parts of the green onions and drizzle the remaining sesame oil if desired. Cook another 30–60 seconds, tasting and adjusting seasoning.

8. If using cooked protein (shrimp, chicken, or ham), add it when you add the rice so it heats through and integrates with the rice; stir-fry 1–2 minutes until warmed. Taste and adjust soy sauce or salt if needed.

9. Transfer fried rice to a serving bowl or platter. Sprinkle toasted sesame seeds and extra sliced green onions over the top. Serve with lime wedges if using.