fried rice

Ingredients

• 4 cups cooked, day-old long-grain rice (jasmine or basmati work beautifully)
• 3 large eggs, lightly beaten
• 3 tablespoons neutral oil (vegetable, canola, or avocado), divided
• 3 cloves garlic, minced
• 1 small white onion, finely diced
• 1 cup frozen peas and carrots mix, thawed
• 3 green onions, thinly sliced, whites and greens separated
• ¼ cup soy sauce
• 1 tablespoon oyster sauce (optional, but adds incredible depth)
• 1 teaspoon toasted sesame oil
• ½ teaspoon white pepper (or black pepper, if unavailable)
• ¼ teaspoon salt, or to taste

• Fresh cilantro or green onion tops, chopped
• Toasted sesame seeds
• A drizzle of chili oil or sriracha

Instructions

1. 1. Prep Your Ingredients (Intensity: Medium) Before you turn on the stove, prepare every single ingredient and line them up within arm’s reach. This is the most important step in fried rice-making. Mince the garlic, dice the onion, slice the green onions, thaw the peas and carrots, and crack and beat the eggs in a small bowl. Measure out your soy sauce, oyster sauce, and sesame oil into a small bowl. If your rice is clumpy, break it up with your fingers or a fork until the grains are separate.
2. 2. Preheat Your Pan (Intensity: High) Place a large wok or a wide, heavy-bottomed skillet over high heat . Allow it to heat for a full 2-3 minutes —it should be smoking hot. High heat is essential for achieving that classic toasted flavor and preventing the rice from steaming. If your pan isn’t hot enough, the rice will stick and clump.
3. 3. Scramble the Eggs (Time: 30 seconds, Intensity: High) Add 1 tablespoon of oil to the hot pan and swirl to coat. Pour in the beaten eggs and scramble them quickly with a spatula until they are just set but still soft, about 30 seconds. Transfer the eggs to a plate and set aside. They will finish cooking later when they’re mixed back in.
4. 4. Sauté the Aromatics (Time: 1 minute, Intensity: High) Add another 1 tablespoon of oil to the pan. Add the minced garlic, diced white onion, and the white parts of the green onions. Stir-fry for about 1 minute , until fragrant and just beginning to soften. Be careful not to burn the garlic—it should be golden, not brown.
5. 5. Add the Rice (Time: 3-4 minutes, Intensity: High) Add the remaining 1 tablespoon of oil to the pan, followed by the rice. Spread the rice evenly across the surface of the pan and let it sit for 30 seconds without stirring. This allows the rice to toast and develop a light crust. Then, using your spatula, toss and stir-fry the rice for 3-4 minutes , breaking up any clumps and ensuring every grain is coated in oil and heated through.
6. 6. Add the Vegetables and Sauces (Time: 2 minutes, Intensity: High) Add the thawed peas and carrots to the pan and stir-fry for 1 minute to heat them through. Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice. Toss continuously to coat every grain evenly. Add the white pepper and salt, then taste and adjust the seasoning. The rice should be evenly colored and fragrant.
7. 7. Combine and Finish (Time: 1 minute, Intensity: Medium-High) Return the scrambled eggs to the pan, along with the green parts of the sliced green onions. Toss everything together gently for 1 minute more, until the eggs are fully incorporated and everything is piping hot. Remove from the heat immediately.
8. 8. Serve (Intensity: Low) Transfer the fried rice to a large serving platter or individual bowls. Garnish with chopped cilantro, toasted sesame seeds, and a drizzle of chili oil or sriracha, if desired. Serve hot and enjoy the fruits of your fast and furious labor.

Nutrition

Calories: 265 · Protein: 9g · Fat: 11g · Carbohydrates: 32g Dietary · Saturated Fat: 2g · Fiber: 2g · Sugar: 2g · Sodium: 780mg