Fried Rice Pizza Recipe

Prepare rice mixture

In a large bowl, break up any clumps of the cooled, day-old rice with a fork so grains are separate.

Whisk the 2 eggs in a small bowl and add to the rice. Add 2 tablespoons cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until the eggs and cornstarch coat the rice evenly; this helps bind the rice into a crust when frying.

Heat 2 tablespoons neutral oil in a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium heat until shimmering.

Add the rice mixture to the skillet and press it down with a spatula into an even circular layer roughly 9–10 inches in diameter and about 1/2 inch thick. Reduce heat to medium-low and cook undisturbed for 8–10 minutes, or until the underside is golden brown and crisp.

Carefully flip the rice crust: loosen edges with a spatula, invert onto a plate, then slide the uncooked side back into the skillet. Cook the second side 6–8 minutes until golden and the crust holds together. If crust is not holding, cook another minute and press firmly during cooking.

While the rice crust cooks, heat a separate skillet over medium heat and add 1 tablespoon neutral oil. Add minced garlic and grated ginger (if using) and sauté 20–30 seconds until fragrant.

Add diced carrot, shredded cabbage and thawed peas. Stir-fry 3–4 minutes until vegetables are just tender-crisp.

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil and the sliced scallions; toss to combine and remove from heat. Taste and adjust seasoning; set aside.

If using chicken, toss the cooked shredded chicken with 1 tablespoon soy sauce. Warm briefly in the veggie pan for 1–2 minutes to absorb flavor, then remove from heat.

In a small bowl mix 2 tablespoons soy sauce, 1 tablespoon oyster (or hoisin) sauce and 1 teaspoon chili sauce (if using). Drizzle or brush this mixture evenly over the rice crust once the topping is ready.

Top the crisped rice crust with the stir-fried vegetables, spreading them evenly. If using chicken, distribute it evenly over the veggies.

Cover the skillet for 1–2 minutes to warm the toppings through and let flavors meld. Remove cover and cook an additional 30–60 seconds to evaporate excess moisture so crust remains crisp.

Using a spatula, transfer the Fried Rice Pizza to a cutting board. Garnish with extra sliced scallions and toasted sesame seeds. Slice into 6 or 8 wedges and serve immediately with extra soy or chili sauce on the side.