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Fried Rice Recipe

Make this Fried Rice Recipe for quick, savory weeknight comfort with crisp jasmine rice and tender egg pockets.

Ingredients

• 3 cups cooked jasmine rice (preferably day-old and well chilled), about 540 g
• 1 1/2 tablespoons neutral oil (such as canola, vegetable, or peanut oil), divided
• 3 large eggs, at room temperature, lightly beaten
• 1/4 teaspoon fine sea salt (for seasoning eggs)
• 1/8 teaspoon freshly ground black pepper (for seasoning eggs)
• 1 small yellow onion, finely diced (about 3/4 cup / 110 g)
• 1 medium carrot, peeled and finely diced (about 1/2 cup / 70 g)
• 2 cloves garlic, finely minced (about 2 teaspoons)
• 1 teaspoon fresh ginger, finely minced (optional but recommended)
• 1/2 cup frozen green peas, thawed and drained (about 75 g)
• 3 tablespoons low-sodium soy sauce (45 ml)
• 1 tablespoon oyster sauce (15 ml)
• 1 teaspoon toasted sesame oil (5 ml)
• 1/4 teaspoon ground white pepper (optional, for classic fried rice flavor)
• 2-3 tablespoons thinly sliced green onions (scallions), green and light green parts only (about 10 g)
• Additional fine sea salt, to taste (for final seasoning)
• Additional neutral oil, as needed, for the pan (if rice sticks)
• Optional garnish: extra sliced green onions, to taste
• Optional garnish: toasted sesame seeds, to taste
• Optional garnish: chili oil or chili flakes, to taste

Instructions

Step 1: Dry and Separate the Rice

Spread 3 cups of cooked jasmine rice out on a wide, shallow tray until the grains form a single, cool layer; if freshly cooked, cool completely and refrigerate uncovered until slightly dry, or if using day‑old rice, let it warm 15–20 minutes and gently break apart any clumps with your fingers so every grain is loose and matte rather than sticky. The goal is fluffy, discrete grains with a slightly dry surface that will crisp lightly when tossed later.

Step 2: Whisk Eggs, Mix the Sauces, and Prep the Veg

In a small bowl whisk the three large eggs with 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper until pale and slightly frothy; in a second small ceramic bowl stir together the soy sauce, oyster sauce, and toasted sesame oil until smooth. Finely dice the yellow onion and carrot, mince the garlic and ginger, and thaw and drain the frozen peas into a tiny colander — keep each component in its own small prep bowl so everything is ready to move quickly.

Step 3: Cook and Rest Tender Scrambled Eggs

Cook the eggs briefly until they form tender, glossy curds: soft, slightly underdone in the center and still shining, then transfer them to a small plate so they retain moisture and large bite‑sized pieces. The finished eggs should read as pillowy, pale yellow curds with a satiny sheen, ready to be folded into the rice without drying out.

Step 4: Stir‑Fry the Vegetables Until Bright and Fragrant

Sauté the diced onion and carrot until the onion turns translucent and the carrot softens but keeps a slight bite, then add garlic and ginger just long enough to become fragrant and pale at the edges, and finally stir in the peas until they are bright green and warmed through. The visual milestone is a glossy mound of vivid vegetables — translucent whites, warm orange dice, and jewel‑green peas — restrained, not greasy, with a fresh snap.

Step 5: Toss Rice with Sauce, Fold in Eggs, Finish with Scallions and Garnish

Add the chilled, separated rice to the hot vegetables and gently fold and break up any clumps until every grain is hot and separate; drizzle the prepared soy–oyster–sesame sauce and toss until the rice becomes uniformly light brown and glossy, then fold the reserved egg pieces back in so they remain soft pockets of yellow. Stir in thinly sliced green onions off heat, taste and adjust salt, then transfer the finished fried rice to a shallow serving platter and garnish with extra scallions, toasted sesame seeds and an optional drizzle of chili oil for color and sheen — the final dish should read as steaming, glossy individual grains with flecks of carrot, green peas, and soft egg.

Notes

• Use day-old jasmine rice for the best texture; spread freshly cooked rice on a tray and chill if needed.
• Cook eggs until just set and remove early so they stay soft when folded in.
• Keep all ingredients prepped and within reach before you start to maintain high heat and quick tossing.
• If you need a vegetarian version, replace oyster sauce with mushroom sauce or additional soy.
• Reheat leftovers in a hot skillet with a splash of oil to revive crispness.