Fried Rice Recipe

Prepare rice (if not already chilled)

Cook 2 cups uncooked long-grain white rice according to package instructions to yield about 4 cups cooked. Spread cooked rice on a baking sheet to cool quickly, then refrigerate at least 2 hours or overnight. Leftover chilled rice works best because it is drier and fries without becoming mushy.

Break up any large clumps in the chilled rice with your hands or a fork so grains separate before frying.

Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil and 1 tablespoon butter (if using). Add diced onion and stir-fry 1–2 minutes until softened and translucent.

Add minced garlic and ginger and stir constantly for about 30 seconds until fragrant but not browned.

Add the thawed peas and carrots and stir-fry 1–2 minutes until heated through. Push vegetables to the side of the wok to make space for eggs.

Push vegetables to the perimeter, add the remaining 1 tablespoon oil in the center, then pour in the beaten eggs (beat eggs lightly with a pinch of salt beforehand). Scramble eggs quickly until just set but still moist, then break into bite-sized pieces and mix with the vegetables.

If using cooked protein (chicken, shrimp, or ham), add it now and stir-fry 1–2 minutes to heat through and combine with eggs and vegetables.

Increase heat to high. Add the chilled rice to the wok in batches if necessary so you don't overcrowd the pan. Pour 2 tablespoons neutral oil over the rice and stir-fry, tossing and pressing to break up any remaining clumps. Fry for 3–5 minutes until the rice is hot and some grains get lightly toasted.

Stir the egg, vegetable, and protein mixture back into the rice, evenly distributing ingredients.

Drizzle the light soy sauce, dark soy sauce (if using), and oyster sauce (if using) evenly over the rice. Stir and toss constantly for 1–2 minutes so the sauces coat the grains. Taste and add kosher salt and white pepper as needed.

Turn off the heat and drizzle sesame oil over the fried rice. Add sliced scallion greens and toss to combine.

Serve immediately, garnished with extra scallions if desired.