Classic Fried Rice (Print Page)
Fluffy jasmine rice stir-fried with vegetables, eggs, and savory seasonings
# What You Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, chilled and separated
→ Vegetables
02 - 1 cup frozen peas and carrots, thawed
03 - 1/2 cup diced onion
04 - 1/2 cup chopped green onions
05 - 1 red bell pepper, diced
→ Protein
06 - 2 large eggs, beaten
07 - 1 cup cooked diced chicken, shrimp, or tofu (optional)
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce (optional, omit for vegetarian)
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white or black pepper
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 2 tablespoons vegetable oil
15 - Salt to taste
# Directions:
01 - Dice all vegetables, beat eggs in small bowl, and ensure rice is thoroughly chilled with grains separated for proper texture.
02 - Heat 1 tablespoon vegetable oil in large wok over medium-high heat. Pour in beaten eggs and scramble until just set, about 30 seconds. Remove from pan and set aside.
03 - Add remaining oil to wok. Stir-fry diced onion, minced garlic, and grated ginger for 1-2 minutes until fragrant and onions begin to soften.
04 - Add diced bell pepper and thawed peas and carrots. Stir-fry for 2-3 minutes until vegetables are just tender-crisp.
05 - Increase heat to high. Add cold rice to wok, breaking up any clumps with spatula. Stir-fry for 2-3 minutes until rice is heated through and slightly toasted.
06 - Add cooked protein (if using) and scrambled eggs back to wok. Toss everything together to distribute evenly.
07 - Pour soy sauce, oyster sauce, sesame oil, and pepper over rice. Toss thoroughly to coat all ingredients evenly and heat through, about 1 minute.
08 - Stir in chopped green onions and remove from heat immediately. Taste and adjust seasoning with additional salt or soy sauce if needed.
09 - Transfer to serving platter or individual bowls. Garnish with extra green onions if desired and serve immediately while hot.
# Expert Tips:
01 -
- Transforms leftover rice into something completely new and exciting
- Ready in under 30 minutes with ingredients you probably have
- Customizable enough that everyone thinks you made it just for them
02 -
- Cold, day-old rice creates the best texture because the grains firm up and separate, preventing that disappointing mushy result
- Crowding the wok causes steaming instead of stir-frying, so work in batches if making extra portions
- High heat is non-negotiable for that authentic smoky flavor called wok hei that restaurants achieve
03 -
- Cook your rice with slightly less water than usual for a drier, firmer texture that stir-fries beautifully
- Use your largest pan or wok to give the rice room to toast and develop crispy edges