Stonepot Garlic Fried Rice Recipe

Cook or prepare rice ahead

If you do not have day-old rice, rinse 1 cup short-grain rice until water runs clear and combine with 0.5 cup water in a rice cooker or pot; cook, then spread on a tray to cool slightly and refrigerate for at least 30 minutes. For best texture, use cooled, slightly dried rice (3 cups cooked).

Peel and finely mince all garlic cloves. Peel and mince the shallot. Trim and thinly slice the green onions, separating whites from greens. If using ginger, mince finely. Set aside.

In the stonepot over medium-low heat, add 1 tablespoon of neutral oil and 1/2 of the minced garlic (reserve remaining garlic for later). Gently sweat the garlic and shallot whites until fragrant and translucent, about 1–2 minutes; do not brown yet.

Increase heat to medium-high. Push the aromatic mixture to one side of the stonepot. Add the remaining 2 tablespoons neutral oil into the cleared space and let it heat until shimmering but not smoking.

Add soy sauce and oyster sauce to a small bowl and stir to combine. Have the sesame oil ready to drizzle later.

If using bacon, diced ham, or lap cheong: add it to the hot oil and pan-fry briefly until just cooked and edges begin to brown, about 2–3 minutes. Push aside with the aromatics.

Crack the eggs into a bowl and lightly beat. Push the aromatics and meat to the side or make a small well in the center of the stonepot. Pour the eggs into the hot oil and quickly scramble until just set but still moist, about 30–45 seconds. Break into pieces with a spatula.

Add the cooled cooked rice, breaking up any clumps with your fingers before adding. Spread the rice across the bottom of the stonepot and let it sit undisturbed for 1–2 minutes to create a slight crust on the bottom (this creates the desirable crispy rice layer).

Toss the rice with the aromatics, eggs, and meat. Add the thawed peas and carrots (or other vegetables) and stir-fry for 1–2 minutes until heated through.

Drizzle the soy/oyster sauce mixture evenly over the rice and stir thoroughly to coat. Add sesame oil, kosher salt, and freshly ground black pepper. Taste and adjust seasoning, adding up to an additional 1/2 tablespoon soy sauce or a pinch more salt if needed.

To enhance the stonepot crust: increase heat to medium-high for 1 minute, then reduce to medium and use the back of a spatula to press down and scrape the bottom, encouraging more even browning. Watch carefully to avoid burning — you want a golden, crisp layer.

Turn off heat. Sprinkle sliced green onion greens and cilantro (if using) over the top and scatter toasted sesame seeds.

Serve directly from the stonepot so that diners can scoop portions that include both fluffy rice and the crispy bottom crust. Offer extra soy or chili oil at the table.

Leftovers: refrigerate in an airtight container up to 2 days. Re-crisp in a skillet or reheat gently in the stonepot with a splash of oil or water.