Fried Rice Recipe

Cook rice ahead

Cook 2 cups dry long-grain white rice (yields about 4 cups cooked) following package instructions. Spread on a tray and chill in refrigerator at least 2 hours or overnight to dry slightly. Cold rice prevents clumping.

Set out chilled rice so it isn't rock-cold; break up any clumps with your hands or a fork just before cooking.

Prepare protein

Select one protein option. Pat chosen protein dry and cut into small, bite-sized pieces (about 1/2-inch). Season lightly with 1/8 tsp salt and a pinch of pepper.

Cook protein

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. For tofu: add cubes and cook 3–5 minutes per side until golden; remove and set aside. For chicken or pork: add pieces and stir-fry until cooked through and lightly browned, 4–6 minutes; remove and set aside. For shrimp: cook 1–2 minutes per side until pink and opaque; remove and set aside.

Wipe the pan if needed, then add remaining 2 tbs vegetable oil (and butter if using) and heat over medium-high. Add diced onion and carrot; stir-fry 2–3 minutes until softened. Add minced garlic and ginger; stir 30–45 seconds until fragrant. Add thawed peas and the white parts of the scallions; cook 1 minute.

Push vegetables to one side of the pan, reduce heat to medium. Add a small drizzle of oil if pan is dry. Pour beaten eggs into the empty side and scramble gently until just set but still moist, 1–2 minutes. Break eggs into small pieces and mix with vegetables.

Increase heat to high. Add chilled cooked rice to the pan in an even layer. Use a spatula to break up any remaining clumps and toss with vegetables and eggs. Return the cooked protein to the pan and toss to combine.

Stir the sauce: combine light soy sauce, dark soy (if using), oyster sauce, sesame oil, white pepper, and remaining 1/8 tsp salt. Drizzle the sauce evenly over the rice. Continue stir-frying for 2–3 minutes, tossing frequently, until rice is heated through and slightly toasted in spots and sauce is evenly distributed.

Taste and adjust seasoning: add up to 1 tbs more soy sauce or a pinch more salt if needed.

Turn off heat. Stir in the green parts of the scallions. Let the fried rice sit in the pan 1 minute to meld flavors.

Serve hot, garnished with extra scallions or a drizzle of sesame oil if desired.