Fried Rice Recipe

Rice

Break up any clumps in the day-old cooked rice with your hands or a fork so grains are separate. If rice feels very dry, sprinkle 1–2 tablespoons water or broth and toss gently to loosen.

Vegetables & aromatics

Peel and finely dice the onion. Peel and finely dice the carrot into small cubes (~1/4 inch). Thaw frozen peas if needed and pat dry. Trim and thinly slice the green onions, separating whites from greens. Mince the garlic.

Protein

If using raw shrimp or raw chicken, cook it through first (poach, sauté, or steam) and chop into bite-size pieces. If using leftover cooked meat, dice into small pieces. Crack eggs into a bowl and beat lightly with a pinch of salt.

Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Pour in the beaten eggs and let them set briefly, then scramble quickly until just cooked but still soft. Transfer eggs to a plate and set aside.

Add another 1 tablespoon vegetable oil to the hot wok. Add the cooked protein (shrimp/chicken/ham) and stir-fry 1–2 minutes until heated and lightly browned. Transfer protein to the plate with eggs.

Add remaining 1 tablespoon oil to the wok. Add diced onion and carrot; stir-fry 2–3 minutes until onion is translucent and carrot begins to soften. Add the white parts of the green onions and minced garlic; stir-fry 30–45 seconds until fragrant (do not burn).

Add the peas and continue to stir-fry 1 minute until peas are warmed through.

Increase heat to high. Add the broken-up rice to the wok. Spread rice out and let it sit 20–30 seconds to develop a little char before tossing. Use a spatula to break remaining clumps and toss rice with vegetables so everything mixes evenly.

Drizzle the soy sauce, dark soy (if using), and oyster sauce evenly over the rice. Sprinkle white/black pepper and the measured salt. Toss quickly and continuously for 1–2 minutes so sauces coat the rice and excess moisture evaporates. Taste and adjust seasoning with a little more soy or salt if needed.

Return the cooked protein and scrambled eggs to the wok. Toss gently to distribute. Add sesame oil and toss once more to combine. Stir in the green parts of the green onions, reserving a few for garnish.

Turn off the heat. Transfer fried rice to a serving bowl or individual plates. Garnish with sliced green onion tops and toasted sesame seeds. Serve immediately.