Save Pin This classic Asian-style rice dish transforms leftover jasmine rice into a flavorful meal through high-heat stir-frying. The method begins by scrambling eggs in vegetable oil, then aromatics like garlic, ginger, and onions build the fragrance base. Colorful vegetables including bell peppers, peas, and carrots add texture and nutrition while creating visual appeal.
The technique requires cold, pre-cooked rice for optimal texture—freshly cooked grains become mushy. High heat is essential when adding the rice, creating those coveted slightly crispy edges. Seasonings include soy sauce for umami depth, oyster sauce for richness, and sesame oil for nutty finishing notes. The entire process takes just 30 minutes from prep to plate.
Customize freely with your preferred proteins like chicken, shrimp, or tofu. Add heat with sriracha, adjust vegetables based on what's available, and scale the soy sauce to taste. This versatile dish works beautifully as a standalone meal or alongside grilled meats and spring rolls.
The sizzle hitting the wok always pulls me into the kitchen. My college roommate showed me her mothers technique one rainy Tuesday, and suddenly takeout became unnecessary. Now the aroma of ginger hitting hot oil feels like coming home to myself.
Last winter my sister dropped by unexpectedly, exhausted from work. I threw this together with whatever vegetables I had on hand, and she asked for the recipe before even finishing her bowl. Sometimes the simplest meals become the most requested.
Ingredients
- Cooked jasmine or long-grain rice: Day-old rice is non-negotiable for that perfect chewy texture without clumping
- Frozen peas and carrots: They add sweetness and color without any prep work
- Diced onion: Creates the aromatic foundation that builds depth
- Green onions: Use both white and green parts for layered flavor
- Red bell pepper: Brings crunch and vibrant color that makes the dish pop
- Large eggs: Protein and richness that ties everything together
- Optional protein: Diced chicken, shrimp, or tofu make it a complete meal
- Soy sauce: The savory backbone that seasons every grain
- Oyster sauce: Adds umami depth if you eat shellfish
- Sesame oil: Just a teaspoon provides that nutty aromatic finish
- White or black pepper: Brings a gentle warmth that cuts through richness
- Garlic and ginger: Fresh is essential here, they transform the whole dish
- Vegetable oil: A neutral high-heat oil for proper wok cooking
Instructions
- Prep your mise en place:
- Dice vegetables, beat eggs, and fluff your cold rice so no clumps remain. Everything moves fast once cooking starts.
- Scramble the eggs first:
- Heat 1 tablespoon oil in your wok over medium-high heat. Pour in beaten eggs and scramble until just set, then remove to a plate.
- Build the aromatic base:
- Add remaining oil to the hot wok. Stir-fry onion, garlic, and ginger for 1-2 minutes until fragrant and just starting to color.
- Cook the vegetables:
- Add bell pepper and thawed peas and carrots. Stir-fry for 2-3 minutes until tender-crisp.
- Add the rice and heat through:
- Crank heat to high, add cold rice, and toss constantly for 2-3 minutes. Let some grains get slightly crispy.
- Combine everything:
- Add your protein if using and the scrambled eggs back to the wok. Toss to distribute evenly.
- Season and finish:
- Pour in soy sauce, oyster sauce, sesame oil, and pepper. Toss thoroughly until every grain is coated and fragrant.
- Add fresh brightness:
- Stir in green onions last. Taste and adjust salt or soy sauce to your preference.
Save Pin This recipe saved me during those months money was tight and creativity was my only luxury. Now I make it when I need a reminder that good food does not require elaborate techniques or expensive ingredients.
Making It Your Own
The beauty of fried rice is its forgiving nature. Add corn, broccoli florets, snap peas, or mushrooms. Substitute brown rice or quinoa if you prefer. Once you master the technique, this becomes a template for endless variations.
Perfecting The Texture
Resist the urge to stir constantly once the rice hits the wok. Let it sit for 30 seconds between tosses so some grains get crispy edges. That contrast between tender and slightly crunchy is what makes it irresistible.
Serving Suggestions
This stands alone perfectly as a complete meal, but pairs beautifully with grilled meats or spring rolls. Top with extra sliced green onions, a drizzle of sriracha, or a fried egg for extra indulgence.
- Warm the serving bowls so the rice stays hot longer
- Have extra soy sauce on the table for custom seasoning
- Squeeze fresh lime over the top just before eating
Save Pin Trust your instincts and taste as you go. The best fried rice is the one that tastes exactly right to you.
Recipe FAQs
- → Why use leftover rice for fried rice?
-
Day-old refrigerated rice has dried out slightly, which prevents the grains from becoming mushy during stir-frying. The texture stays fluffy and separate, creating that authentic restaurant-quality mouthfeel. Freshly cooked rice contains too much moisture and will clump together.
- → Can I use freshly cooked rice instead?
-
Yes, spread freshly cooked rice on a baking sheet and refrigerate for 1-2 hours until completely cold. This helps dry the surface moisture. Alternatively, cook the rice earlier in the day and let it cool uncovered at room temperature for several hours before using.
- → What vegetables work best in this dish?
-
Frozen peas and carrots are classic choices that hold up well to high heat. Bell peppers add sweetness and crunch, while onions provide aromatic depth. Other excellent additions include corn kernels, diced broccoli florets, sliced mushrooms, bean sprouts, or baby bok choy added during the final minutes of cooking.
- → How do I prevent the rice from sticking to the wok?
-
Ensure your wok or skillet is properly heated before adding oil—wait until you see slight wisps of smoke. Use sufficient oil to coat the surface. Cold rice helps prevent sticking, and breaking up clumps with your hands before adding to the pan ensures even cooking. Don't overcrowd the pan, which lowers the temperature and promotes sticking.
- → Can I make this dish vegetarian or vegan?
-
Omit the eggs and any meat additions for a vegan version. Replace oyster sauce with vegetarian mushroom stir-fry sauce or additional soy sauce. The result remains delicious and satisfying with just vegetables and seasonings. For extra protein, add firm tofu cubes or edamame during the final few minutes of cooking.
- → What's the secret to getting those crispy rice edges?
-
High heat is crucial—crank your stove to maximum when adding the rice. Let the rice sit undisturbed for 30-60 seconds at a time before tossing, allowing direct contact with the hot pan surface. Don't stir constantly. Using a cast-iron skillet or carbon steel wok also helps achieve better browning than non-stick surfaces.
