Fried Rice Recipe

Cook or prepare rice ahead

If you don't have day-old rice, rinse 1.5 cups long-grain rice under cold water until water runs clear. Combine with 1.25 cups water and 1 tbs oil in a pot, bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let steam 10 minutes, then spread on a tray to cool and refrigerate if possible. For this recipe use 4 cups cooked, cold rice, breaking up any clumps with a fork.

Prep and cook protein

Pat your chosen protein dry and season lightly with 1/8 tsp salt and a pinch of white pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. If using chicken or pork: stir-fry until cooked through and golden, about 4–6 minutes; transfer to a plate. If using shrimp: cook until pink and just opaque, 2–3 minutes; transfer. If using tofu: fry cubes until browned all over, 4–5 minutes; transfer. Keep protein warm and wipe the pan if excessive fond builds up.

Heat remaining 2 tbs vegetable oil and the butter (if using) in the same wok or skillet over medium-high heat. Add diced onion and cook 1–2 minutes until translucent. Add minced garlic and ginger and stir 30 seconds until fragrant (do not burn). Add diced carrots and cook 2–3 minutes until slightly tender. Stir in frozen peas and cook another 1–2 minutes until heated through.

Push vegetables to one side of the pan to create a clear space. Add a small splash of oil if pan is dry. Crack eggs into the empty space, scramble gently until just set but still moist, about 30–60 seconds. Break into bite-sized pieces and mix with the vegetables.

Raise heat to high. Add the cold, broken-up rice to the pan and spread it out. Let it sit undisturbed 30–60 seconds to get a little crisp, then stir and toss to combine with vegetables and eggs. Return the cooked protein to the pan.

Pour the light soy sauce, oyster sauce, dark soy (if using), and sesame oil evenly over the rice. Stir-fry briskly for 2–3 minutes so sauce coats grains and everything is hot. Taste and adjust seasoning with up to 1/4 tsp more salt or additional soy sauce if needed. Finish with 1/4 tsp white pepper. Stir in sliced scallions (reserve a few for garnish).

Turn off heat. Transfer fried rice to a serving platter. Sprinkle toasted sesame seeds and remaining scallions on top. Serve immediately with lime wedges on the side if desired.

Notes: For vegetarian version use tofu and vegetarian oyster (mushroom) sauce; for lower sodium use low-sodium soy. Day-old rice prevents mushy texture; if using fresh rice, cool thoroughly and break up clumps before stir-frying.