Classic Fried Rice Stir-Fry (Printable Version)
A quick, flavorful stir-fry with cold rice, vegetables, eggs, and savory Asian seasonings ready in 30 minutes.
# What You Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, chilled
→ 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
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 Steps:
01 - Dice all vegetables, beat eggs in a small bowl, and ensure rice is thoroughly chilled with grains separated.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble until just set. Remove from pan and set aside.
03 - Add remaining oil to the wok. Stir-fry diced onion, minced garlic, and grated ginger for 1-2 minutes until fragrant.
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, breaking up any clumps with spatula. Stir-fry for 2-3 minutes until rice is heated through and slightly toasted.
06 - Add cooked protein (if using) and reserved scrambled eggs to the rice mixture. Toss to combine.
07 - Pour soy sauce, oyster sauce, sesame oil, and pepper over the rice. Toss everything thoroughly until evenly coated and heated through, about 1-2 minutes.
08 - Stir in chopped green onions. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve immediately while hot.
# Helpful Tips:
01 -
- Transforms humble leftovers into something extraordinary in under thirty minutes
- Endlessly adaptable whatever vegetables or proteins languish in your crisper drawer can join the party
02 -
- Cold aged rice is the absolute difference maker fresh rice contains too much moisture and will turn into glue
- Preheat your wok until its literally smoking before adding oil the intense heat creates the characteristic fried rice flavor called wok hei
03 -
- Use a well seasoned carbon steel wok or cast iron skillet for the closest approximation to professional wok hei at home
- Chop all ingredients to similar sizes so everything cooks evenly in the short stir fry time