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.
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
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
-
2
Add 3 beaten large eggs and scramble until just cooked, about 30 seconds. Remove and set aside.
-
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
Add 2 minced garlic cloves and stir-fry for 30 seconds until fragrant.
-
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
If using pre-cooked protein (like ham or cooked tofu), add it now and stir-fry for 1 minute to heat through.
-
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
Add 1/2 cup thawed frozen peas and stir to combine.
-
9
Pour 2 tbsp soy sauce and 1 tsp sesame oil over the rice. Stir well to distribute the seasonings evenly.
-
10
Return the scrambled eggs to the wok and gently fold them into the rice mixture.
-
11
Season with 1/2 tsp salt and 1/4 tsp black pepper.
-
12
Garnish with the green parts of the green onions before serving.
-
13
Serve hot as a main dish or as a side.