Chinese · Main · Easy
Fried Rice
Smoky wok tossed rice with egg, peas, carrots, and scallions in a savory soy glaze. The best use for day old rice ever invented.
The whole recipe in 60 seconds
Fried Rice, in 5 ideas
- Day old refrigerated rice is drier and fries up fluffy, fresh rice turns gummy
- A screaming hot wok gives you the smoky breath of the wok flavor
- Cook the eggs separately first so they stay in soft curds instead of coating everything
- Add the soy sauce around the edge of the wok so it sizzles and caramelizes
- This is a template, add leftover chicken, shrimp, or ham
What you need
Ingredients
- 4 cups day old cooked rice
- 3 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 3 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- Salt and white pepper
How to make it
Directions
- Heat a tablespoon of oil in a wok over high heat. Scramble the eggs until just set, then remove.
- Add more oil and stir fry the peas, carrots, and garlic 2 minutes.
- Add the rice, breaking up clumps, and fry 3 to 4 minutes until the grains toast and separate.
- Stir in the soy sauce, oyster sauce, eggs, and green onions. Toss 1 minute.
- Finish with sesame oil and white pepper. Serve hot.
Money saver. This is the ultimate leftover recipe. Stale rice and odds and ends become a dinner that beats takeout.