JollyRoses
Fried Rice · Chinese-American

Fried Rice

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An easy fried rice recipe with egg, peas, carrots and scallions. Learn how to make fried rice with cold rice, a hot pan and a simple soy sauce mix.

By The JollyRoses Kitchen · Updated

Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Contains egg Easy Main Course
Cook it
A mound of fried rice with peas and carrots on a white square plate
Photo: Christopher Alvarenga on Unsplash

This is classic takeout-style fried rice: cold cooked rice tossed in a very hot pan with scrambled egg, onion, garlic, peas, carrots and scallions, then seasoned with a simple mix of soy sauce and vegetarian oyster sauce. It takes about 20 minutes and is the base method for every other fried rice on this site.

Three things make the difference between clumpy, soggy rice and separate, lightly toasted grains: start with chilled rice, get the pan properly hot, and never crowd it. Everything is chopped and measured before the heat goes on, because once cooking starts it moves fast.

Why this recipe works

  • Chilled rice has drier, firmer grains, so it fries and separates instead of steaming into a sticky mass.
  • Eggs are scrambled first and folded back in at the end, so they stay tender instead of turning rubbery.
  • The sauce is mixed ahead and poured around the hot edge of the pan, where it sizzles and seasons the rice evenly without making it wet.
  • The method scales and swaps easily: add cooked chicken, shrimp, pork or extra vegetables using the same steps.

Fried Rice recipe

By The JollyRoses Kitchen · 22 min total · Easy

Ingredients

Servings 4

For the sauce

For the fried rice

Equipment

  • Wok or 12-inch skillet (carbon steel, cast iron or heavy nonstick)
  • Wide metal spatula or wok spatula
  • Small bowl for the sauce
  • Cutting board and chef's knife

Instructions

  1. Prep everything first

    Stir the soy sauce, vegetarian oyster sauce (if using), white pepper and sugar together in a small bowl. Break up the cold rice with your fingers so there are no clumps; lightly wet hands help. Line up the eggs, onion, garlic, peas and carrots, and scallions next to the stove.

  2. Scramble the eggs

    Heat the wok or skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the oil, swirl, then pour in the eggs. Stir gently until just set but still glossy, about 1 minute. Transfer to a plate and break into bite-size pieces.

  3. Cook the aromatics and vegetables

    Add another 1 tbsp oil to the pan. Add the onion and stir-fry until it softens and turns translucent at the edges, about 2 minutes. Add the garlic and scallion whites and stir for 30 seconds, until fragrant. Add the peas and carrots and toss until heated through, 1–2 minutes.

  4. Fry the rice

    Push the vegetables to one side (or scoop them out if the pan is crowded) and add the last 1 tbsp oil. Add the rice and spread it into an even layer. Let it sit untouched for about 30 seconds, then toss and spread again. Repeat for 3–4 minutes, until the rice is piping hot and some grains look lightly toasted. If your pan is smaller than 12 inches, fry the rice in two batches.

  5. Add the sauce

    Drizzle the sauce around the hot outer edge of the pan rather than straight onto the rice so it sizzles and reduces on contact. Toss everything together for about 1 minute, until the rice is evenly light golden brown.

  6. Finish and serve

    Return the eggs to the pan with the scallion greens and sesame oil (if using). Toss for 30 seconds to combine. Taste and add a pinch of salt or a splash more soy sauce if needed, then serve hot.

Tips for the best fried rice

  • Use chilled rice. Refrigerating cooked rice dries its surface and firms up the starch, so the grains separate and fry instead of steaming and clumping. If you only have fresh rice, spread it on a sheet pan, let it steam off for a few minutes, then refrigerate it uncovered for 30–60 minutes, making sure it goes into the fridge within 1 hour of cooking.
  • Heat the pan before the oil goes in. A properly hot pan is what toasts the rice and keeps it from sticking; if the rice doesn't sizzle when it lands, the pan isn't hot enough.
  • Don't crowd the pan. Home burners are weaker than restaurant ones, so more than about 4 cups of rice at once will steam. For a double batch, cook in two rounds.
  • Go easy on the sauce. About 3 tbsp of liquid seasoning for 4 cups of rice is plenty; more will make the rice wet, dark and salty. Adjust at the end instead.
  • Dry your vegetables. Thawed frozen vegetables carry water, which cools the pan and makes the rice soggy, so pat them dry before cooking.

Substitutions

Long-grain white riceJasmine rice works equally well. Medium-grain or brown rice also works if well chilled; brown rice gives a chewier result.
Vegetarian oyster sauceAn extra 1 tbsp soy sauce, or regular oyster sauce (it is made from oysters, so the dish will no longer be vegetarian).
Soy sauceTamari or coconut aminos for a gluten-free version (check the oyster sauce label too, or leave it out).
Frozen peas and carrots1 cup of any finely diced quick-cooking vegetables, such as corn, fresh carrots, bell pepper or bean sprouts.

Storing and reheating

Refrigerate leftover fried rice in a shallow airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3 days. Reheat in a hot skillet with a teaspoon of oil, or covered in the microwave with a sprinkle of water, until steaming hot throughout. It can be frozen for up to 2 months; reheat from frozen in a skillet.

What to serve with fried rice

  • Hot and sour soup
  • Egg drop soup
  • Stir-fried broccoli with garlic
  • Chili oil or sriracha on the side

Frequently asked questions

Why do you use day-old rice for fried rice?
Refrigerated rice has drier grains with firmer starch, so they stay separate and absorb the oil and sauce without turning mushy. Freshly cooked rice is soft and steamy and tends to clump and stick in the pan.
Can I make fried rice with freshly cooked rice?
Yes, with a little preparation. Cook the rice with slightly less water than usual, spread it on a sheet pan to let steam escape, then refrigerate it uncovered for 30–60 minutes. Cooked rice should always be cooled quickly and refrigerated within 1 hour if it will be used for fried rice later.
What is the best rice for fried rice?
Long-grain white rice or jasmine rice gives the classic takeout texture: separate, slightly chewy grains. Medium-grain rice also works but is a little stickier.
What sauce goes in fried rice?
Soy sauce is the base. Oyster sauce adds savory depth and a touch of sweetness, white pepper adds gentle heat, and a few drops of toasted sesame oil at the end add aroma. For 4 cups of rice, about 2 tbsp soy sauce plus 1 tbsp oyster sauce is a good starting point.
Can I make fried rice without a wok?
Yes. A 12-inch cast-iron, carbon-steel or heavy nonstick skillet works well. Because it has less room than a wok, fry the rice in two batches if it doesn't fit in a single layer.

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