Enhanced Easy Fried Rice
You can make a fresh batch of fried rice or use up
leftovers with this easy and delicious recipe. Cooking the rice in batches and
adding a small amount of seasoning for a flavorful balance are the keys to
making the ideal fried rice.
Course: RiseCuisine: AmericanDifficulty: Easy2 to 3
servings5
minutes20
minutes335
kcalLearn how to make the ideal fried rice, whether you use leftovers or start from scratch. For consistently tasty results, this simple recipe emphasizes cooking in batches and using the appropriate amount of seasoning.
Ingredients
2 cups cooked white rice (12 ounces; 350g; see note)
2 tablespoons (30ml) vegetable or canola oil, divided
1 small onion, finely chopped (4 ounces; 115g)
1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
2 scallions, thinly sliced (1 ounce; 30g)
2 medium cloves garlic, minced (about 2 teaspoons; 5g)
1 teaspoon (5ml) soy sauce (adjust to taste)
1 teaspoon (5ml) toasted sesame oil
Kosher salt and ground white pepper to taste
1 large egg
4 ounces (115g) frozen peas
Optional: 1/2 cup cooked protein (chicken, shrimp, tofu) for added heartiness
Directions
- Prepare the Rice:
If using day-old rice, transfer it to a medium bowl and break up the clumps with your hands. Heat 1/2 tablespoon (7ml) vegetable oil in a wok or large skillet over high heat until shimmering. Add half of the rice and cook, stirring frequently, until the rice is slightly toasted and has a chewy texture, about 3 minutes. Transfer to a medium bowl and repeat with the remaining rice and 1/2 tablespoon oil.
- Cook Vegetables:
Return all the rice to the wok. Push it up the sides, creating a well in the center. Add 1/2 tablespoon (7ml) oil to the well. Add the onion, carrot, scallions, and garlic. Cook, stirring occasionally, until the vegetables are softened and aromatic, about 1-2 minutes. Toss everything together to combine. - Add Flavor:
Stir in the soy sauce and toasted sesame oil, tossing to ensure the rice and vegetables are evenly coated. Season with salt and white pepper to taste. - Scramble the Egg:
Push the rice and vegetables to the side of the wok. Add the remaining 1/2 tablespoon (7ml) oil to the empty side. Crack the egg into the oil and season with a pinch of salt. Scramble the egg until just cooked, then mix it into the rice. - Finish and Serve:
Add the frozen peas and cook, stirring, until the peas are heated through and everything is well combined. If using, add cooked protein at this stage and mix thoroughly. Serve hot, garnished with extra scallions if desired.
Notes
- Notes
Rice: For the best texture, use Chinese-style
medium-grain rice, jasmine rice, or sushi rice. Freshly cooked rice should be
spread on a tray and cooled for 5 minutes before using. Alternatively,
refrigerate the rice loosely covered for at least 12 hours and up to 3 days.
Optional Protein: Add cooked chicken, shrimp, or tofu
to make this a more substantial meal
