Fried Rice Recipe

Prepare rice (if not already)

Cook long-grain rice according to package instructions and spread on a tray to cool. For best texture, refrigerate at least 2 hours or overnight so grains are dry and separate.

Scramble eggs

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over medium-high heat until shimmering. Beat the eggs with a pinch of salt, pour into the pan, and swirl. Let set briefly, then scramble gently until just cooked but still soft. Transfer eggs to a bowl and set aside.

Heat the remaining 2 tablespoons oil in the same wok over high heat until very hot but not smoking. Add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until translucent. Add minced garlic and stir 15–30 seconds until fragrant, taking care not to burn.

Add the thawed peas and carrots (and any optional raw vegetables like bean sprouts at this point if using). Stir-fry another 1–2 minutes until vegetables are heated through and tender-crisp.

Raise heat to very high. Add the chilled rice in handfuls to the wok, breaking apart any clumps with the back of a spatula. Toss continuously so rice gets coated in oil and starts to get a little color — about 3–4 minutes.

Return the scrambled eggs to the wok and add any cooked proteins (shrimp, ham, chicken). Stir to distribute evenly.

Pour the soy sauce and oyster sauce evenly around the edges of the pan so it sizzles into the rice; quickly toss to combine. Add sesame oil, white or black pepper, and salt to taste. Continue stir-frying 1–2 minutes until sauce is absorbed and rice is hot.

Stir in the green parts of the scallions and remove wok from heat.

Taste and adjust seasoning: add a little more soy sauce or salt if needed, or a tiny splash of dark soy for color (optional).

Garnish with crispy fried shallots or toasted sesame seeds if desired. Serve hot as an appetizer portion: about 3/4 cup per person or as indicated below.