Classic Asian Fried Rice (Print Version)
A quick, customizable stir-fry featuring chilled rice, crisp vegetables, scrambled eggs, and classic Asian seasonings perfect for any meal.
# What You Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably chilled or leftover
→ Vegetables
02 - 1 cup frozen peas and carrots, thawed
03 - 1/2 cup diced onion
04 - 1/2 cup chopped green onions
05 - 1 red bell pepper, diced
→ Protein
06 - 2 large eggs
07 - 1 cup cooked diced chicken, shrimp, or tofu (optional)
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce (low-sodium preferred)
09 - 1 tablespoon oyster sauce (optional, omit for vegetarian)
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white or black pepper
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 2 tablespoons vegetable oil
15 - Salt to taste
# How-To:
01 - Dice all vegetables, beat eggs in small bowl, and ensure rice is chilled with grains separated. Chop green onions and set aside.
02 - Heat 1 tablespoon vegetable oil in large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set but still moist. Remove from pan and set aside.
03 - Add remaining oil to wok. Stir-fry diced onions, minced garlic, and grated ginger for 1-2 minutes until fragrant and onions begin to soften.
04 - Add diced bell pepper and thawed peas with carrots. Stir-fry for 2-3 minutes until vegetables are just tender-crisp.
05 - Increase heat to high. Add cold rice to wok, breaking up any clumps with spatula. Stir-fry for 2-3 minutes until rice is heated through and slightly crispy at edges.
06 - Add cooked protein (if using) and scrambled eggs back to wok. Toss everything together to distribute evenly.
07 - Pour soy sauce, oyster sauce (if using), sesame oil, and pepper over rice. Toss thoroughly to coat all ingredients. Stir in green onions and adjust seasoning with salt or additional soy sauce.
08 - Transfer to serving plates or bowls immediately while hot. Garnish with extra green onions if desired.
# Expert Advice:
01 -
- It rescues leftover rice from sad Tupperware limbo
- The wok hei (breath of the wok) flavor beats takeout every time
02 -
- Cold rice is non-negotiable—fresh steamed rice turns into glue
- Hot wok, cold oil prevents sticking and gives ingredients a quick sear
03 -
- Spread freshly cooked rice on a baking sheet and chill for 15 minutes if you forgot to plan ahead
- Low-sodium soy sauce lets you control salt levels without sacrificing umami