Fried Rice Recipe

Prepare rice

Use 4 cups cooked long-grain rice that has been cooled and chilled for at least 2 hours (preferably overnight). Break up any large clumps with a fork so the grains are separated.

Mix soy sauce and oyster sauce in a small bowl; set aside. Have the sesame oil measured and ready to finish.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Crack 3 eggs into the pan, season lightly with a pinch of salt, and scramble quickly until just set but still moist. Transfer eggs to a plate and set aside.

Cook aromatics

Return the pan to medium-high heat, add 1 tablespoon vegetable oil. Add diced 1/2 yellow onion and stir-fry 1–2 minutes until translucent. Add 3 minced garlic cloves and continue to cook 30 seconds until fragrant, stirring constantly to avoid burning.

Add 1 cup frozen peas and carrots (no need to thaw) and 1/2 diced red bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables are heated through but still slightly crisp. Push vegetables to the side of the wok to make room.

If using raw protein: before beginning, slice into bite-sized pieces and cook separately in 1 tablespoon oil over medium-high heat until just cooked through (chicken 4–6 minutes, pork 3–5 minutes, beef 2–3 minutes depending on cut). Season lightly with salt and pepper. If using precooked protein, just add now to heat through for 1–2 minutes.

Add the cooked protein to the pan with vegetables and stir to combine.

Push the vegetable/protein mixture to one side of the wok. Add the remaining 1 tablespoon vegetable oil to the empty side, then add the chilled rice. Spread the rice in an even layer and let it sit without stirring for 30–45 seconds to allow some grains to sear. Stir and toss to combine with the vegetables.

Pour the soy sauce + oyster sauce mixture evenly over the rice. Stir-fry for 2–3 minutes, tossing frequently, so the rice is evenly coated and lightly caramelized in spots. Add the scrambled eggs back in and break into bite-sized pieces as you mix.

Drizzle 1 teaspoon sesame oil over the rice, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust soy sauce or salt as needed.

Stir in 4 sliced green onions and remove the wok from heat. Transfer the fried rice to a serving platter or individual bowls.

Garnish with 1 teaspoon toasted sesame seeds and extra green onions. Serve with lime wedges on the side if desired.