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Fried Rice Recipe - Quick, Flexible, and Full of Flavor

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cold, cooked rice (preferably day-old; jasmine or long-grain)
  • 2 tablespoons neutral oil (canola, vegetable, or peanut), divided
  • 2 large eggs, beaten with a pinch of salt
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced (optional but recommended)
  • 1 cup mixed vegetables (peas, carrots, corn, or bell pepper), thawed if frozen
  • 3–4 scallions, thinly sliced (whites and greens separated)
  • 2–3 tablespoons soy sauce (to taste)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon white pepper (or black pepper), to taste
  • 1 cup protein (optional: cooked chicken, shrimp, ham, tofu, or bacon), diced
  • Salt, to taste
  • Chili crisp or sriracha (optional, for serving)

Method
 

  1. Prep the rice: Break up clumps so the grains are separated. If using fresh rice, spread it on a tray and chill for 30 minutes to dry slightly.
  2. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 teaspoon oil and swirl to coat.
  3. Scramble the eggs: Pour in the beaten eggs and scramble quickly until just set. Transfer to a plate and break into bite-size pieces.
  4. Sauté aromatics: Add 1 tablespoon oil to the pan. Add onion and the white parts of the scallions. Cook 2–3 minutes until translucent. Stir in garlic and ginger; cook 30 seconds until fragrant.
  5. Add veggies and protein: Stir in mixed vegetables and any cooked protein. Cook 2–3 minutes to heat through and reduce moisture.
  6. Fry the rice: Push everything to the sides. Add the remaining oil to the center, then add the rice. Spread it out and let it cook, undisturbed, for 1 minute to sear slightly.
  7. Season: Drizzle soy sauce and sesame oil over the rice. Sprinkle white pepper. Toss to combine, breaking up any remaining clumps.
  8. Finish: Fold the scrambled eggs back in. Add the scallion greens. Taste and adjust with more soy sauce, pepper, or a pinch of salt.
  9. Serve: Plate hot. Add chili crisp or sriracha if you like heat.