Classic Asian Fried Rice (Print version)
A quick, flavorful stir-fry with rice, vegetables, and savory Asian seasonings. Ready in 30 minutes and endlessly adaptable.
# What you'll need:
→ Rice
01 - 3 cups cooked jasmine or long-grain rice, preferably chilled and leftover
→ 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
07 - 1 cup cooked diced chicken, shrimp, or tofu (optional)
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce
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 for frying
15 - Salt to taste
# Method:
01 - Dice vegetables, beat eggs, and ensure rice is chilled and separated.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add eggs and scramble until just set. Remove and set aside.
03 - Add remaining oil to the wok. Stir-fry onions, garlic, and ginger for 1-2 minutes until fragrant.
04 - Add bell pepper and peas and carrots. Stir-fry for 2-3 minutes until just tender.
05 - Increase heat to high. Add cold rice, breaking up clumps, and stir-fry for 2-3 minutes.
06 - Add cooked protein if using and scrambled eggs to the rice mixture.
07 - Pour in soy sauce, oyster sauce, sesame oil, and pepper. Toss everything thoroughly to combine and heat through.
08 - Stir in green onions. Taste and adjust seasoning with salt or more soy sauce if needed. Serve hot garnished with extra green onions if desired.
# Expert advice:
01 -
- It rescues leftover rice from its lonely fate in the back of your fridge
- You can customize it endlessly based on whatever vegetables or proteins are languishing in your crisper drawer
- The whole thing comes together in 15 minutes flat
02 -
- Hot fresh rice turns into gluey sadness so always use chilled cooked rice or spread freshcooked rice on a baking sheet and freeze it for 20 minutes
- A truly hot wok is nonnegotiable because that sizzle creates the crispy texture that makes restaurant fried rice so addictive
03 -
- Make extra rice on purpose just so you have the raw materials for fried rice later in the week
- Soy sauce brands vary wildly in salt intensity so start with less and add more as needed