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Bowl of golden fried rice recipe garnished with green onion and served with chopsticks

Fried Rice

A smoky, restaurant style fried rice made with cold rice, eggs, and vegetables in one hot pan, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Chinese American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 cups 680 g cooked, cold day old rice, jasmine or any long grain white
  • 3 tablespoons 45 ml neutral oil, divided
  • 3 large eggs whisked with a pinch of salt
  • 3 garlic cloves minced
  • 4 green onions sliced, whites and greens separated
  • ½ cup 65 g diced carrot
  • ½ cup 65 g frozen peas, thawed and patted dry
  • 1 ½ cups 210 g diced cooked chicken, optional
  • 3 tablespoons 45 ml soy sauce, plus more to taste
  • 1 teaspoon 5 ml toasted sesame oil
  • ½ teaspoon white pepper or black pepper

Method
 

  1. Heat 1 tablespoon oil, scramble the eggs into soft curds, and remove from the pan.
  2. Add remaining oil, cook garlic and onion whites 20 seconds, add carrot, cook 2 minutes.
  3. Add cold rice, spread thin, and let it sit untouched for 45 seconds.
  4. Toss and rest in 30 second intervals for about 3 minutes, until spotted golden brown.
  5. Push rice aside, add soy sauce to bare pan, let it sizzle, then fold in with sesame oil, pepper, and peas.
  6. Return eggs and chicken to the pan, toss together, and cook 1 minute.
  7. Remove from heat, stir in the green onion tops, and serve.

Notes

Cold, dried out rice is essential. Starting from fresh rice? Spread it out and freeze it 15 to 20 minutes first.
Prep every ingredient before turning on the burner, since the cook time moves fast once it starts.
Swapping in shrimp instead of chicken? Add it raw in step 2 instead of step 6.
Storage Notes:
Cool completely, then refrigerate airtight for up to 4 days.
Freeze in flat, sealed bags for up to 2 months.
Reheat in a hot skillet with a splash of water; the microwave leaves it gummy.