Pin It My college roommate showed me this recipe during finals week when we had nothing but leftovers in the fridge. The way she tossed everything in one wok with such confidence made me realize this dish is more about technique than ingredients. Now it's my go-to whenever the pantry looks bare but I need something substantial on the table quickly.
Last Tuesday my youngest daughter asked for third helpings which never happens with vegetables involved. Watching her dig into the colorful mix of peas carrots and peppers while actually enjoying the scallions was a small victory I'll treasure.
Ingredients
- 4 cups cold cooked white rice: Day-old rice has less moisture which gives you those perfect separate grains instead of a mushy texture
- 3 large eggs: Room temperature eggs scramble more evenly and blend beautifully with the rice
- 2 tbsp vegetable oil: Splitting the oil between eggs and vegetables prevents everything from tasting greasy
- 1 cup frozen peas and carrots: These need to be thawed first or they'll release too much water into your wok
- ½ cup scallions: Using both white and green parts gives you layers of flavor throughout the dish
- ½ red bell pepper: Adds a sweet crunch and beautiful color that makes the whole dish feel special
- 3 tbsp soy sauce: Low sodium lets you control the salt level while still getting that deep umami flavor
- 1 tsp toasted sesame oil: This is the finishing touch that makes everything taste restaurant quality
- ½ tsp ground white pepper: White pepper blends in visually while still providing that gentle heat
- 1 clove garlic: Freshly minced garlic releases more oils than pre-minced versions
- 1 tsp fresh ginger: Grating fresh ginger gives you brighter flavor than the dried alternative
Instructions
- Prepare the eggs:
- Whisk eggs with a pinch of salt until they're completely uniform in color
- Scramble the eggs:
- Heat 1 tablespoon oil in your wok over medium-high heat then pour in eggs and gently push them around until just barely set
- Sauté the aromatics:
- Add remaining oil to the wok then toss in garlic ginger and scallion whites for 30 seconds until you can smell them throughout the kitchen
- Cook the vegetables:
- Add the peas carrots and bell pepper stir-frying for 2 to 3 minutes until they're tender but still have some crunch
- Add the rice:
- Turn heat to high add cold rice breaking up clumps with your spatula and stir-fry for 2 to 3 minutes until rice is hot and starting to get crispy edges
- Combine everything:
- Return scrambled eggs to the wok breaking them into small pieces then add soy sauce sesame oil and white pepper tossing until everything is evenly coated and steaming hot
- Finish and serve:
- Scatter reserved scallion greens on top and serve immediately while the rice is still hot and slightly crispy
Pin It This recipe became my comfort food during those lonely months when I first moved to a new city. Something about the familiar smells of garlic and sesame oil made my tiny apartment feel like home even when I was miles away from family.
Making It Your Own
After years of making this I've learned that the best fried rice reflects whatever's in your crisper drawer. Sometimes I throw in leftover corn or diced zucchini depending on what needs using up.
The Secret To Perfect Texture
Getting restaurant quality fried rice at home comes down to heat management. I learned to preheat my wok until it's almost smoking before adding any ingredients which gives everything that characteristic wok hei flavor.
Serving Suggestions
While this stands perfectly well on its own I love serving it alongside simple steamed dumplings or a quick cucumber salad dressed with rice vinegar. The cool crunch balances the warm savory rice beautifully.
- Try topping with a fried egg for extra protein
- Serve with hot sauce on the table for those who like heat
- Keep extra soy sauce nearby for adjusting seasoning at the table
Pin It There's something deeply satisfying about turning humble leftovers into a meal that makes everyone happy. This fried rice has saved more weeknight dinners than I can count.
Recipe Questions & Answers
- → Why use day-old rice for fried rice?
Day-old rice has dried out slightly, which prevents clumping during stir-frying and creates better texture. Freshly cooked rice contains too much moisture and becomes mushy. Refrigerating overnight firms the grains for perfect separation.
- → Can I use brown rice instead of white?
Yes, brown rice works well and adds extra fiber. However, brown rice has a nuttier flavor and chewier texture that changes the traditional profile. Ensure it's thoroughly cooled and slightly dried before cooking.
- → How do I prevent eggs from overcooking?
Remove eggs from the wok while they're still slightly moist and undercooked. They'll finish cooking when returned to the pan at the end. Scramble gently over medium-high heat for soft, fluffy curds.
- → What vegetables work best in this dish?
Frozen peas and carrots are traditional for convenience. Fresh options include diced bell peppers, snap peas, corn, bean sprouts, or bok choy. Add sturdy vegetables first, then delicate greens near the end.
- → Is this dish suitable for meal prep?
Absolutely. Cooked fried rice keeps well in the refrigerator for 3-4 days. Store in airtight containers and reheat in a skillet or microwave with a splash of water to refresh. The flavors often improve after resting.
- → How can I make this dish gluten-free?
Substitute regular soy sauce with tamari or certified gluten-free soy sauce. Verify all condiments and ingredients are gluten-free. The cooking technique remains identical regardless of sauce choice.