Classic Asian Fried Rice (Printable Version)
A quick, customizable stir-fry with fluffy rice, vegetables, and savory seasonings ready in 30 minutes.
# What You'll Need:
→ Rice Base
01 - 3 cups cooked jasmine or long-grain rice, preferably chilled leftover rice
→ 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 recommended)
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 for frying
15 - Salt to taste
# Step-by-Step:
01 - Dice all vegetables, beat eggs in a small bowl, and ensure rice is chilled with grains separated. Having everything ready before cooking is essential for successful stir-frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble until just set but still moist. Remove from wok and set aside on a plate.
03 - Add remaining tablespoon of oil to the wok. Stir-fry diced onion, minced garlic, and grated ginger for 1-2 minutes until fragrant and onions begin to soften.
04 - Add diced red bell pepper and thawed peas and carrots. Stir-fry for 2-3 minutes until vegetables are just tender-crisp. Avoid overcooking to maintain texture and color.
05 - Increase heat to high. Add cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes, tossing constantly to heat through and lightly toast the grains.
06 - Add cooked protein if using (chicken, shrimp, or tofu) along with the scrambled eggs. Toss everything together to distribute evenly.
07 - Pour in soy sauce, oyster sauce, and sesame oil. Sprinkle with pepper. Toss everything thoroughly to coat all ingredients evenly and heat through completely.
08 - Stir in chopped green onions last to preserve their bright color and fresh flavor. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve immediately while hot.
# Expert Advice:
01 -
- Everything you need is probably already in your fridge, making it the ultimate empty-pantry dinner
- The high-heat stir-fry technique creates those crispy, golden bits everyone fights over
- You can load it with whatever vegetables or protein you have on hand
02 -
- Cold, day-old rice is the difference between restaurant-quality fried rice and a disappointing, gummy mess
- Never overcrowd your wok—cook in batches if necessary so each grain can make contact with the hot surface
03 -
- If you're stuck with fresh hot rice, spread it on a baking sheet and freeze it for 20 minutes before using
- Clean your wok while it's still warm—food comes off much easier than waiting until it's cooled