Classic Fried Rice Recipe

Prepare rice

Break up any clumps in the day-old cooked rice with your hands or a fork so grains are separated. Keep rice chilled until ready to fry so it's dry and firm.

Heat a large wok or heavy skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately). Add 1 tablespoon neutral oil and 1/2 tablespoon butter and swirl to coat.

Add the separated rice in an even layer. Let it sit, undisturbed, for 20–30 seconds to get a light sear, then stir-fry and toss to heat through and lightly toast, about 2 minutes. Transfer rice to a bowl and set aside.

Return the wok to high heat. Add remaining 2 tablespoons neutral oil. When shimmering, add chopped yellow onion and the white parts of scallions; stir-fry for 1–1.5 minutes until softened and translucent.

Add minced garlic and ginger; stir constantly for 20–30 seconds until fragrant but not burnt.

Add thawed peas and carrots; stir-fry for 1–2 minutes until heated through and any excess moisture has mostly evaporated.

Push the vegetables up the side of the wok to create a clear hot area. Add the remaining 1/2 tablespoon butter (or 1/2 tbs oil if preferred). Pour in the beaten eggs (beat eggs lightly with a pinch of salt beforehand) and let them sit 10–15 seconds, then scramble gently until just set but still tender, about 30–45 seconds.

Mix the scrambled eggs with the vegetables, then add the reserved rice back into the wok. Use a spatula to break any lumps and distribute ingredients evenly.

Drizzle light soy sauce, dark soy sauce (if using), and oyster sauce evenly over the rice. Stir and toss continuously to coat rice and develop a uniform color and flavor, about 1–2 minutes. If mixture seems dry, add soy sauce sparingly — you can always add more.

Season with sesame oil, white pepper, and kosher salt; toss to combine. Taste and adjust seasoning with an extra 1/2 tablespoon soy sauce or a pinch more salt if needed.

Stir in chopped scallion greens, reserving a small amount for garnish. Give the rice one last quick toss over high heat for 15–30 seconds to marry flavors and remove any remaining moisture.

Transfer fried rice to a serving bowl or plates. Garnish with reserved scallions and toasted sesame seeds. Serve immediately.