Fried Rice
A quick and easy fried rice recipe that's highly customizable and perfect for using up leftovers in under 20 minutes.
Ingredients
Main Ingredients
- 4 cups cooked long-grain rice, chilled (preferably day-old; jasmine or long-grain) Use day-old rice for the best texture.
- 2 large eggs, lightly beaten
- 2 tbsp neutral oil (vegetable, canola, or peanut)
- 1 tbsp sesame oil For finishing.
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 cup mixed vegetables (frozen peas and carrots or fresh diced carrots/peas)
- 2-3 scallions, sliced (reserve whites and greens separately)
- 2-3 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp oyster sauce or hoisin (optional) Adds depth.
- 1/2 tsp sugar Balances soy.
- Salt and freshly ground black pepper, to taste
- 1 cup cooked protein (shrimp, diced chicken, or tofu) — optional
Instructions
Preparation
- Break up chilled rice with your hands or a fork so there are no big clumps. Keep it cold until cooking.
- Heat a large wok or heavy skillet over high heat until very hot. Add neutral oil and swirl.
- Add onion and the white parts of scallion; stir-fry 1–2 minutes until translucent. Add garlic and cook 20–30 seconds until fragrant (don’t burn).
Cooking
- If using raw protein (like raw chicken or shrimp), push aromatics to the side and add protein to the hot pan. Cook until just done, then mix with aromatics. If using pre-cooked protein, add it later with the vegetables.
- Push everything to one side of the pan. Add a little more oil to the empty side, pour in beaten eggs, scramble quickly until just set, then break up and mix with the rest.
- Add the cold rice in handfuls, spreading it across the pan. Toss constantly to heat through and get slight toasty bits on some grains.
- Drizzle soy sauce, oyster sauce (if using), and sprinkle sugar over the rice. Keep tossing until sauce is evenly distributed. Season with pepper and taste for salt.
- Finish by stirring in sesame oil and the green parts of the scallions. Serve immediately.
Notes
Use low-sodium soy sauce to control salt. For a gluten-free version, use tamari. Swap sesame oil for toasted sesame oil for a stronger finish. Store cooled fried rice in an airtight container for up to 3–4 days.