Fried Rice Recipe

Cook rice (if not using leftover)

Rinse 1.5 cups uncooked long-grain rice under cold water until water runs clear. Combine with 1.5 cups water in a pot, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread cooked rice on a baking sheet to cool and refrigerate until cold (at least 1 hour) or use leftover chilled rice (3 cups).

Break up any clumps of chilled rice with your hands or a fork so grains are separated before frying.

Heat a large wok or heavy skillet over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat.

Add the diced onion and carrot. Stir-fry 2–3 minutes until onions are translucent and carrots begin to soften.

Push vegetables to the side of the wok. Add 1 tbs neutral oil in the cleared space, then add the minced garlic and ginger. Stir 30 seconds until fragrant, then mix with the vegetables.

Add the frozen peas and cook 1–2 minutes until heated through.

If using eggs: push vegetables to the side, add a little oil if pan is dry, crack in eggs and scramble until just set, then mix with vegetables.

If using pre-cooked chicken, shrimp, or tofu: add now and stir-fry 1–2 minutes to heat through and combine with vegetables.

Add the chilled rice to the wok, breaking up any remaining clumps. Increase heat to high. Stir-fry 2–3 minutes, pressing rice to the pan briefly to get slight crisping.

Whisk together 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tsp white pepper and 1/2 tsp salt in a small bowl. Pour sauce over the rice and toss thoroughly to coat all grains. Continue stir-frying 1–2 minutes so the rice absorbs the sauce.

Taste and adjust seasoning: add more soy for saltiness or a pinch more white pepper. Stir in sliced scallions (reserve a few for garnish).

Turn off the heat and transfer fried rice to a serving platter. Drizzle any remaining sesame oil on top, sprinkle optional toasted sesame seeds, and serve with lime wedges if using.