cooking/recipes/chinese/fried-rice/fried-rice.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Fried Rice	fried-rice	2026-03-18	2026-03-18	chinese	chinese rice	15	15	6	jake	Classic fried rice with scrambled egg, soy sauce, and sesame oil. Best made with day-old rice.	false	true	./assets/fried-rice.jpg

:::photos :::

:::ingredients

• 3 cups cooked long-grain white rice, day-old or cooled (about 1 cup dry)
• 3 tablespoons neutral oil
• 3 large eggs, beaten
• 1 cup frozen peas and carrots, or other vegetables
• 4 green onions, thinly
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and white pepper, to taste :::

:::instructions

1. Break up the cold rice with your hands or a fork so there are no large clumps.
2. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat.
3. Add your vegetables to the wok and stir fry for 1-2 minutes until heated through.
4. Add another teaspoon of oil and add the rice to the wok. Let it sit to develop color and texture. Then stir fry, tossing everything together.
5. Drizzle with soy sauce and oyster sauce and toss to coat evenly.
6. Clear a center in the middle of the rice, and put the rest of the oil in. Add your beaten eggs and cook them completely through.
7. Fold the eggs in and break up any larger pieces. Drizzle with sesame oil, season with salt and white pepper, and toss once more.
8. Garnish with the rest of the green onions and serve immediately. :::

:::notes

Day-Old Rice

• Freshly cooked rice has too much moisture and will steam instead of fry. Spread cooked rice on a sheet pan and refrigerate uncovered overnight for best results.

High Heat

• A screaming hot wok is essential. Cook in batches if your burner isn't very powerful — crowding the pan drops the temperature and causes steaming.

Customize

• Add diced chicken, shrimp, or tofu in step 4 before the vegetables.
• A splash of rice wine or Shaoxing wine added with the soy sauce adds depth.
• Substitute frozen corn, edamame, or diced bell pepper for the peas and carrots. :::

:::references

• Reference Recipe HERE :::

::card