Fried Rice
Fried rice is a quick, savory, and versatile rice dish made with chilled cooked rice, eggs, vegetables, and simple seasonings. It is perfect for busy weeknights, meal prep, and turning leftovers into a flavorful main dish or side.
Servings: 4 people
Calories:
Ingredients
- 4 cups Cooked jasmine rice
- 2 Large eggs
- 2 tbsp Neutral oil
- ½ cup Carrot finely diced
- ½ cup Frozen peas
- 3 stalks Green onions thinly sliced
- 2 cloves Garlic minced
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- ¼ tsp Salt
- ⅛ tsp Black pepper
- 1 cup Optional cooked chicken, shrimp, tofu, or ham
Instructions
- Use 4 cups of cooked jasmine rice that has been chilled for at least 4 hours, preferably overnight. Cold rice is firmer and drier, which helps the grains separate in the pan. If the rice is clumped together, gently break it apart with clean hands or a fork before cooking. Freshly cooked hot rice can turn sticky, so spread it on a tray and chill it for 30 minutes if needed.
- Crack 2 large eggs into a small bowl and beat them until the yolks and whites are fully combined. The mixture should look smooth and golden. Keep the eggs nearby because fried rice cooks quickly once the pan is hot.
- Place a large wok or skillet over medium high heat for 1 to 2 minutes. Add 1 tbsp neutral oil and swirl it around the pan. The oil should shimmer lightly but not smoke heavily. A properly heated pan helps the rice fry instead of steam.
- Pour the beaten eggs into the hot pan. Let them sit for about 10 seconds, then gently scramble with a spatula for 30 to 45 seconds until just set. The eggs should look soft and slightly glossy. Transfer them to a plate so they do not overcook.
- Add the remaining 1 tbsp oil to the same pan. Add ½ cup diced carrot and cook for 2 minutes, stirring often. Add ½ cup frozen peas and cook for another 1 minute. The carrots should soften slightly, while the peas should look bright green. If the vegetables release too much moisture, keep cooking for another 30 to 60 seconds until the pan looks dry again.
- Add 2 minced garlic cloves and stir for 20 to 30 seconds until fragrant. If using 1 cup cooked chicken, shrimp, tofu, or ham, add it now and stir for 1 to 2 minutes until heated through. The garlic should smell warm and savory, not burnt. If it browns too fast, lower the heat slightly.
- Add the chilled rice to the pan. Use the spatula to press and toss the rice so the grains separate and mix with the vegetables. Cook for 3 to 4 minutes, stirring often. The rice should look glossy, lightly toasted in spots, and loose rather than clumpy. If the rice sticks, add 1 tsp oil around the edge of the pan.
- Drizzle 2 tbsp soy sauce around the edge of the pan so it sizzles slightly before mixing into the rice. Add 1 tsp sesame oil, ¼ tsp salt, and ⅛ tsp black pepper. Stir well for 1 to 2 minutes until the color is even and the rice smells nutty and savory. Taste and adjust with a little more soy sauce if needed.
- Return the cooked eggs to the pan and break them into smaller pieces with the spatula. Add the sliced green onions and stir for 30 seconds. The green onions should stay fresh and bright, while the eggs should be evenly scattered through the rice.
- Remove the pan from the heat and serve the fried rice right away. The texture should be fluffy, lightly chewy, and fragrant with garlic, sesame oil, and soy sauce. Serve as a main dish or a side with extra green onions, chili oil, or sesame seeds if desired.
Notes
The rice should be cooked and chilled before frying for the best texture.