Fried Rice Recipe
Easy vegetable fried rice with separate grains, tender carrots and peas, soft scrambled egg, green onions, soy sauce and toasted sesame oil.
Contains: Egg · Soy · Wheat · Sesame
Many soy sauces contain wheat and formulations vary, so check the label of the soy sauce you use if you need to manage allergies or gluten. The recipe also contains egg, soy and sesame.
WHY IT WORKS
Why This Recipe Works
01
Use Cold Rice
Chilled cooked rice is firmer and drier than hot rice, so the grains separate more easily and fry instead of turning soft and steamy.
02
Cook in Stages
Scrambling the egg first and cooking the vegetables before adding the rice keeps each element at the right texture without overcrowding the pan.
03
Finish with Sesame Oil
Adding toasted sesame oil after the high-heat cooking preserves its aroma while soy sauce seasons the rice without making it overly wet.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Break up any clumps in the cold rice so the grains are loose. Have the remaining ingredients measured and ready before you start cooking.
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Heat 1 tablespoon (tbsp) canola oil in a large wok or 12-inch skillet over medium-high heat. Add the eggs and stir for 1 to 2 minutes, until just set into soft curds. Transfer the eggs to a clean plate.
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Add the remaining 1 tablespoon (tbsp) canola oil to the pan. Add the onion and carrot and cook for 3 to 4 minutes, stirring often, until slightly softened but still firm.
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Add the frozen peas, white parts of the green onions and garlic. Cook for 1 to 2 minutes, stirring, until the peas are hot and the garlic is fragrant.
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Add the cold rice and spread it across the pan. Cook for 4 to 5 minutes, stirring or tossing every 30 to 60 seconds, until the rice is steaming hot, the grains are separate and a few spots are lightly toasted.
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Pour the soy sauce around the edge of the pan and add the black pepper and cooked egg. Toss for 1 to 2 minutes until evenly seasoned and hot throughout. Remove from the heat, stir in the toasted sesame oil and green onion tops, and serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cook the rice up to 1 day ahead, cool it promptly in a shallow container and refrigerate it until thoroughly chilled. The onion, carrot and green onions can also be chopped a day ahead and kept covered in the refrigerator.
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Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredient:
Replace2 tablespoons (tbsp) low-sodium soy sauce
With2 tablespoons (tbsp) low-sodium gluten-free tamari
Replace30 millilitres (ml) low-sodium soy sauce
With30 millilitres (ml) low-sodium gluten-free tamari
Use gluten-free tamari in the same quantity and check the label.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Cold cooked long-grain rice gives the most reliable texture. If you cook rice specifically for fried rice, cool it promptly in a shallow container and refrigerate it until thoroughly chilled rather than leaving it at room temperature to dry out.
Useful Substitutions
Jasmine rice or another cooked white rice can replace the long-grain rice, although softer varieties may clump more readily. A small-cut frozen vegetable mix can replace the separate carrot and peas; cook it until hot before adding the rice.
INGREDIENT QUALITY
Quality Note
Cold, well-chilled rice gives the best separated texture because the grains are firmer and drier than freshly cooked rice. Break up any clumps before the pan gets hot so the rice can fry rather than steam.
SPEND LESS
Cost-Saving Tip
Leftover cooked rice is ideal for this recipe and helps reduce food waste. Frozen peas also let you use exactly what you need and return the rest of the bag to the freezer.
COOKING TIPS
Tips
Break Up the Rice
Separate cold rice clumps before cooking. Trying to break them apart in a crowded hot pan can crush the grains and makes even seasoning harder.
Keep the Pan Hot
Medium-high heat helps excess moisture evaporate quickly. If the rice starts steaming heavily instead of frying, let it sit briefly before stirring again.
Do Not Overload the Sauce
Two tablespoons of soy sauce season the rice without soaking it. Add extra soy sauce at the table rather than pouring a large amount into the pan.
Add Sesame Oil Last
Stir in the toasted sesame oil after the pan comes off the heat so its nutty aroma stays noticeable instead of cooking away.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate fried rice within 2 hours in a covered, shallow container and use it within 3 to 4 days. Cool large quantities in smaller portions so they chill more quickly.
Freezing
Freeze cooled fried rice in airtight portions for up to 3 months. The rice reheats well, although the vegetables may be slightly softer after freezing and thawing.
Reheat in a Skillet
Heat a lightly oiled skillet over medium-high heat, add the fried rice and stir until steaming hot throughout and it reaches 165°F. Add a small splash of water if the rice seems dry.
Reheat in the Microwave
Cover the fried rice and microwave in short intervals, stirring between each one, until steaming hot throughout and it reaches 165°F. A teaspoon of water can help prevent the rice from drying out.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Fried Rice FAQs
Why is cold rice better for fried rice?
Cold rice has firmer, drier grains that separate more easily in a hot pan. Freshly cooked rice carries more surface moisture and is more likely to become soft or clumpy.
Can I use freshly cooked rice?
Yes, but cool it promptly first. Spread the cooked rice in a shallow container and refrigerate it until thoroughly chilled; do not leave cooked rice at room temperature simply to dry it out.
How do I stop fried rice from becoming mushy?
Start with chilled rice, break up the clumps before cooking and keep the pan hot. Add the soy sauce near the end so the rice does not sit in extra liquid while it fries.
Can I use brown rice for fried rice?
Yes. Chilled cooked brown rice works in the same quantity. Its firmer, chewier texture will make the finished dish slightly different from white-rice fried rice.
Can I prepare the ingredients ahead of time?
Yes. Cook and chill the rice up to 1 day ahead, and chop the onion, carrot and green onions in advance. Keep everything covered in the refrigerator until you are ready to cook.
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