Fried Rice Recipe

Name: Z Poke Bowl & Boba Teas Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups long-grain white rice (cooked, preferably day-old); 2 tbs vegetable oil; 2 tbs neutral oil for frying (canola, peanut, or vegetable); 2 tbs soy sauce (regular or light); 1 tbs oyster sauce (optional, for depth); 1 tsp sesame oil; 1 tsp white pepper (or black pepper); 0.5 tsp salt; 3 each large eggs; 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 4 each scallions (green onions), thinly sliced (white and green separated); 1 cups frozen peas and carrots, thawed; 0.5 cups fresh vegetables (optional: bell pepper, corn), diced; 1 cups cooked shrimp, chicken, or diced ham

Inspired by Z Poke Bowl & Boba Tea

Time30m

Serves4

Make Fried Rice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Basic Seasoning

4 cups long-grain white rice (cooked, preferably day-old)

2 tbs Tuscany sunflower oil

2 tbs neutral oil for frying (canola, peanut, or vegetable)

2 tbs soy sauce (regular or light)

1 tbs oyster sauce (optional, for depth)

1 tsp Toasted sesame oil

1 tsp white pepper (or black pepper)

1/2 tsp Celtic sea salt

Aromatics & Veggies

3 each Large eggs

1/2 cups yellow onion, finely diced

2 tsp Garlic, minced

4 each scallions (green onions), thinly sliced (white and green separated)

1 cups frozen peas and carrots, thawed

1/2 cups fresh vegetables (optional: bell pepper, corn), diced

Protein (optional)

1 cups cooked shrimp, chicken, or diced ham

Method

Rice & Basic Seasoning

Prepare cold rice

Break up any clumps in the 4 cups of cold cooked rice with your hands or a fork so the grains are separated. If rice is freshly cooked, spread it on a baking sheet and chill for at least 30 minutes to dry slightly.

Mix soy sauce, oyster sauce (if using), sesame oil, white pepper and the 1/2 tsp salt in a small bowl. Set the seasoning sauce aside.

Aromatics & Veggies

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tbs vegetable oil and swirl.

Scramble eggs

Beat the 3 eggs lightly with a pinch of salt. Pour into the hot oiled wok and tilt to make a thin omelet. Cook until just set (about 45–60 seconds), then remove to a plate and slice into ribbons or break into bite-sized pieces. Wipe the wok clean if there is excess burnt residue.

Add the remaining 1 tbs vegetable oil and 2 tbs neutral frying oil to the hot wok. Add the diced 1/2 cup onion and cook, stirring, for about 1–2 minutes until softened and translucent.

Add the 2 tsp minced garlic and the white parts of the sliced scallions; stir-fry for 20–30 seconds until fragrant but not browned.

Add the 1 cup thawed peas and carrots and any optional diced vegetables; stir-fry 1–2 minutes until vegetables are heated through and just tender.

If using the 1 cup cooked protein (shrimp, chicken, or ham), add it now and stir-fry 1 minute to heat through and combine flavors.

Combine & Finish

Increase heat to high. Add the 4 cups of separated cold rice to the wok in handfuls, using a spatula to break up any remaining clumps. Spread the rice across the wok surface and let it sit, undisturbed, for 20–30 seconds to allow a little toasty crisp to form, then stir and toss to combine with vegetables.

Pour the prepared seasoning sauce evenly over the rice and stir quickly to distribute. Continue stir-frying for 2–3 minutes, pressing and turning the rice so sauce coats grains and excess moisture evaporates. Taste and adjust seasoning with up to 1/2 tsp more salt or soy sauce if needed.

Return the scrambled egg pieces to the wok and fold them through the rice. Drizzle the 1 tsp sesame oil over the rice and toss to combine.

Stir in the green parts of the sliced scallions, then remove the wok from heat.

Serve immediately, garnished with extra sliced scallions or a few drops of soy sauce or sesame oil if desired.