Description

A simple yet flavorful classic fried rice recipe that’s perfect for using up leftover rice. Packed with vegetables, eggs, and savory soy sauce, this dish comes together in minutes and makes a satisfying meal.

Ingredients

Scale

For the Crust:

For the rice:
3 cups cooked and cooled white rice (preferably day-old)
For the vegetables:
1/2 cup diced carrots
1/2 cup frozen peas
1/2 cup diced bell peppers
2 green onions, sliced
For the protein:
2 large eggs, beaten
1/2 cup diced cooked chicken or shrimp (optional)
For seasoning:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
1 clove garlic, minced
1 tablespoon vegetable oil

Instructions

1. Prepare the Crust:

1. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
2. Add beaten eggs and scramble until just set. Remove from the pan and set aside.
3. In the same pan, add a bit more oil if needed, then sauté garlic until fragrant (about 30 seconds).
4. Add carrots and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
5. Add peas and any optional protein (chicken or shrimp). Cook for another minute.
6. Increase heat to high and add the cold rice. Break up any clumps with a spatula.
7. Add soy sauce, oyster sauce, sesame oil, and white pepper. Stir-fry for 2-3 minutes until everything is well combined.
8. Return the scrambled eggs to the pan and mix well.
9. Add green onions and stir for another 30 seconds.
10. Taste and adjust seasoning if needed. Serve hot.

Notes

For best results, use cold, day-old rice as it fries better than fresh rice. You can customize this recipe with any vegetables or protein you have on hand. For vegetarian version, simply omit the meat and eggs or use tofu instead.