Fried Rice Recipe

Prepare rice

If you don't have day-old rice, cook 1.5 cups uncooked long-grain rice per package directions, spread on a sheet pan, cool and refrigerate at least 2 hours so grains firm up. Break up any clumps with a fork before cooking.

Thaw frozen peas and carrots and drain any excess water. Finely chop the onion, mince garlic and ginger, and slice green onions separating whites and greens. Beat eggs lightly with a pinch of salt.

If using leftover protein (chicken, shrimp, ham), cut into bite-sized pieces and pat dry.

Scramble eggs

Heat a large wok or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Pour in the beaten eggs and let sit 10–15 seconds, then gently scramble until just set but still soft. Transfer eggs to a bowl and set aside.

Sauté aromatics

Add another 1 tablespoon vegetable oil to the hot pan. Add the chopped onion and the white parts of the green onions; sauté 1–2 minutes until softened. Add the minced garlic and ginger and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Increase heat to high. Add remaining 1 tablespoon vegetable oil to the pan. Add the cold, broken-up rice to the pan in an even layer. Let rice sit undisturbed 30–60 seconds to get a little color, then stir and toss to separate grains.

Add the thawed peas and carrots and the optional cooked protein. Stir-fry 1–2 minutes until everything is heated through and vegetables are tender-crisp.

Push the rice mixture to one side of the wok or make a well in the center. Pour the sesame oil, soy sauce, oyster sauce (if using), salt, and pepper into the pan (or directly over the rice) and toss everything together quickly so the sauces coat the rice evenly. Taste and adjust seasoning, adding more soy sauce or a pinch more salt if needed.

Return the scrambled eggs to the rice and fold through gently. Add the green parts of the sliced green onions and toss to combine. Cook another 30 seconds to 1 minute to warm everything through.

Turn off heat. Drizzle a tiny extra splash of sesame oil if desired for aroma. Transfer fried rice to a serving bowl or plates and serve immediately.

Optional: garnish with extra sliced green onions, a drizzle of soy sauce, or toasted sesame seeds.