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A delicious plate of homemade Fried Rice is shown as the featured image.

Best Ever Fried Rice

This recipe unlocks the secrets to creating restaurant-quality fried rice at home. It's customizable with your favorite protein and vegetables, making it a satisfying and delicious meal. Day-old rice and high heat are key to achieving the perfect texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked and cooled long-grain rice day-old
  • 1 cup cooked chicken, diced or shrimp, pork, or tofu
  • 1 cup frozen peas and carrots
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper any color
  • 2 cloves garlic, minced
  • 1/4 cup sliced green onions, for garnish
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground white pepper or black pepper
  • 2 large eggs
  • 2 tablespoons vegetable oil, divided
  • Salt to taste
  • Pepper to taste

Equipment

  • Large Wok or Skillet
  • spatula
  • cutting board
  • knife
  • Small Bowls
  • Measuring spoons
  • Measuring cups

Method
 

  1. Whisk together the soy sauce, oyster sauce (if using), sesame oil, sugar, and white pepper in a small bowl. Set aside.
  2. Lightly beat the eggs in a separate bowl and season with a pinch of salt and pepper.
  3. If using frozen peas and carrots, thaw them slightly under warm water and drain well.
  4. Heat 1 tablespoon of vegetable oil in your wok or skillet over medium-high heat.
  5. Pour in the beaten eggs and cook, scrambling constantly, until just cooked through. Remove the eggs from the wok and set aside. Roughly chop them into bite-sized pieces.
  6. Add the remaining 1 tablespoon of vegetable oil to the wok and heat over medium-high heat.
  7. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 3-5 minutes.
  8. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  9. Add the peas and carrots and cook for another 2-3 minutes, until heated through.
  10. Push the vegetables to one side of the wok.
  11. Add the cooked rice to the wok. Break up any clumps with your spatula.
  12. Pour the sauce over the rice and stir-fry vigorously, ensuring the sauce is evenly distributed and the rice is heated through, about 3-5 minutes.
  13. Add the cooked eggs and your choice of protein to the wok.
  14. Stir-fry everything together for another 2-3 minutes, until heated through and well combined.
  15. Taste and adjust seasoning as needed. Add more soy sauce for saltiness or a pinch of sugar for sweetness.
  16. Garnish with sliced green onions.
  17. Serve immediately and enjoy!

Notes

Day-old rice is crucial for the best texture. High heat helps to evaporate moisture and create a slightly crispy texture. Don't overcrowd the wok; cook in batches if necessary. Taste and adjust seasonings to your liking. Sesame oil adds a distinctive nutty flavor. Consider adding kimchi, pineapple, extra vegetables, chili flakes, or seafood for variations. Fried rice can be stored in an airtight container in the fridge for up to 3 days.