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Classic Fried Rice

A savory and versatile Chinese-inspired dish featuring rice stir-fried with eggs, vegetables, and your choice of protein. This quick and satisfying meal transforms leftover rice into something special.

30 minEasyServes 4380 cal/serving

ChineseDinnerStovetopStandardHigh FiberLow CarbLow-Sodium

Ingredients

  • 4 cups cooked white rice, cold, preferably day-old
  • 3 large eggs, beaten
  • 1 cup protein of choice, diced (chicken, ham, shrimp, or tofu)
  • 1 carrots, diced small
  • 1/2 cup frozen peas, thawed
  • 1/2 onion, finely diced
  • 2 garlic cloves, minced
  • 4 green onions, sliced, white and green parts separated
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. 1

    Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

  2. 2

    Add 3 beaten large eggs and scramble until just cooked, about 30 seconds. Remove and set aside.

  3. 3

    Add the remaining 2 tbsp to the wok. Add 1/2 finely diced onion, white parts of 4 sliced, white and green parts separated green onions, and 1 diced small carrots. Stir-fry for 2-3 minutes until vegetables begin to soften.

  4. 4

    Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.

  5. 5

    If using raw protein (like chicken or shrimp), add 1 cup diced (chicken, ham, shrimp, or tofu) protein of choice now and cook until properly done. For chicken, ensure it reaches an internal temperature of 165°F (74°C), and for shrimp, cook until it turns pink and opaque, about 2-3 minutes.

  6. 6

    If using pre-cooked protein (like ham or cooked tofu), add it now and stir-fry for 1 minute to heat through.

  7. 7

    Add the 4 cups cold, preferably day-old cooked white rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes until the rice is heated through and begins to crisp slightly.

  8. 8

    Add 1/2 cup thawed frozen peas and stir to combine.

  9. 9

    Pour 2 tbsp soy sauce and 1 tsp sesame oil over the rice. Stir well to distribute the seasonings evenly.

  10. 10

    Return the scrambled eggs to the wok and gently fold them into the rice mixture.

  11. 11

    Season with 1/2 tsp salt and 1/4 tsp black pepper.

  12. 12

    Garnish with the green parts of the green onions before serving.

  13. 13

    Serve hot as a main dish or as a side.

Questions

Can I make Classic Fried Rice gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Classic Fried Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Classic Fried Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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