Easy Fried Rice Recipe
Unraveling the mysteries of home cooking through science.
Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.
Great fried rice should have individual grains that just barely clump together when picked up with chopsticks or a spoon. [Photographs: J. Kenji López-Alt]
We tested every variable to bust some common fried-rice myths and found that it's a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there's no reason you can't use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.
Why It Works
- Starting with freshly cooked or well-chilled rice guarantees it won't clump up as you stir-fry it.
- Frying in batches compensates for the low heat output of Western stovetops.
- Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.
Read more: The Food Lab: Follow These Rules for the Best Fried Rice
- Yield:Serves 2 to 3
- Active time: 10 minutes
- Total time:10 minutes
- Rated:
Ingredients
- 2 cups cooked white rice (12 ounces; 350g; see note)
- 2 tablespoons (30ml) vegetable or canola oil, divided
- 1 small onion, finely chopped (4 ounces; 115g)
- 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
- 2 scallions, thinly sliced (1 ounce; 30g)
- 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
- 1 teaspoon (5ml) soy sauce
- 1 teaspoon (5ml) toasted sesame oil
- Kosher salt and ground white pepper
- 1 large egg
- 4 ounces (115g) frozen peas
Directions
-
1.
If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
-
2.
Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
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3.
Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.
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4.
Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.
This Recipe Appears In
The Food Lab: Follow These Rules for the Best Fried Rice
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