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Fantastic Fried Rice

A savory, flavor-packed, and highly adaptable homemade fried rice loaded with crispy meat, tender vegetables, and perfectly distinct, soy-glazed grains.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Chinese-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Jasmine rice cooked and chilled overnight
  • 2 tbsp vegetable oil divided
  • 1 cup diced cooked pork or bacon
  • 0.5 cup frozen peas thawed
  • 0.5 cup sweet yellow corn
  • 0.5 cup carrots finely diced
  • 0.5 cup yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 eggs large, lightly beaten
Sauce & Seasoning
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 2 green onions thinly sliced, for garnish

Equipment

  • Wok or large heavy skillet
  • Spatula
  • Cutting board
  • Chef's Knife

Method
 

  1. Take chilled rice out of the fridge and break up clumps with wet hands.
  2. Heat a large wok or skillet over medium-high heat. Add 1/2 tablespoon oil and scramble the eggs until just set. Remove and set aside.
  3. Add 1/2 tablespoon oil to the pan. Add the pork/bacon and cook until crispy. Add carrots and onions, stir-frying for 2-3 minutes. Add garlic and cook for 30 seconds.
  4. Push ingredients to the side. Add remaining 1 tablespoon oil. Add the cold rice, pressing it into an even layer to toast for 30 seconds before tossing.
  5. Add the peas and corn. Pour soy sauce, oyster sauce, and white pepper over the top. Toss vigorously until rice is evenly coated and heated through.
  6. Add the scrambled eggs back in, breaking them up with your spatula.
  7. Turn off the heat. Drizzle with sesame oil and toss one final time.
  8. Garnish with sliced green onions and serve immediately.

Notes

Using day-old, chilled rice is absolutely essential for avoiding mushy fried rice.