Classic Fried Rice
Classic Fried Rice
Ingredients
- 4 cups cooked white rice, day-old, chilled
- 2 large eggs, lightly beaten
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 2 green onions, sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
In a small bowl, whisk the eggs with the sesame oil and a pinch of salt and pepper. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the egg mixture and cook, scrambling gently, until just set. Remove the cooked egg from the skillet and set aside, breaking it into smaller pieces.
⏱️ 3 min
- 2
Add the remaining 1 tablespoon + 2 teaspoons of vegetable oil to the skillet. Add the diced onion and carrots and stir-fry for 3-4 minutes, until slightly softened.
⏱️ 4 min
- 3
Add the frozen peas and minced garlic to the skillet. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 min
- 4
Add the day-old chilled rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 5 min
- 5
Pour in the soy sauce and oyster sauce (if using). Stir well to combine, ensuring all the rice is evenly coated. Add the scrambled egg back into the skillet.
⏱️ 2 min
- 6
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 large eggs, lightly beaten
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 2 green onions, sliced, for garnish
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
In a small bowl, whisk the eggs with the sesame oil and a pinch of salt and pepper. Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the egg mixture and cook, scrambling gently, until just set. Remove the cooked egg from the skillet and set aside, breaking it into smaller pieces.
⏱️ 3 min - 2
Add the remaining 1 tablespoon + 2 teaspoons of vegetable oil to the skillet. Add the diced onion and carrots and stir-fry for 3-4 minutes, until slightly softened.
⏱️ 4 min - 3
Add the frozen peas and minced garlic to the skillet. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 min - 4
Add the day-old chilled rice to the skillet. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 5 min - 5
Pour in the soy sauce and oyster sauce (if using). Stir well to combine, ensuring all the rice is evenly coated. Add the scrambled egg back into the skillet.
⏱️ 2 min - 6
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with sliced green onions before serving.
⏱️ 1 min