Fried rice is one of those dishes that’s endlessly flexible and always satisfying. Whether you’re working with leftovers or whipping it up fresh, this version gives you everything you want: tender grains, crisp veggies, savory egg, and just the right amount of soy sauce. The key? A super hot pan and day-old rice (if you’ve got it). But don’t worry – this method works even if you’re starting from scratch!
Perfect Everyday Fried Rice
Ingredients
- 3 cups cooked white rice (preferably cold or day-old)
- 2 tablespoons neutral oil (like vegetable or canola), divided
- 2 large eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn—fresh or frozen)
- 2 green onions, sliced
- 2 to 3 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
Directions
- Cook your veg. Stir-fry garlic, scallion whites, peas, and carrots in a large wok or nonstick frying pan.
- Add the rice. Make sure to break up any clumps, toss to combine, and add your seasonings.
- Scramble the eggs. Push the fried rice to one side of the pan, then add your eggs to the other side. The eggs are scrambled in the pan while they’re getting slowly cooked, and then folded into the fried rice to finish. (This technique is used in a lot of stir-fries and dry noodle dishes, and it’s really fun to do too!)
- Finish the fried rice. Drizzle with sesame oil and garnish with scallion greens.
