Classic Chinese Fried Rice
Fluffy fried rice with eggs, vegetables, and soy sauce for a quick and delicious meal.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 eggs
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Prep the ingredients: Dice the carrots, chop the green onions, and mince the garlic. Beat the eggs lightly in a bowl.
Heat a wok or large pan over medium-high heat. Add 1 tablespoon of vegetable oil and scramble the eggs until just cooked. Remove and set aside.
In the same pan, add the remaining oil. Sauté the garlic until fragrant, about 30 seconds. Add the carrots and peas, stir-frying for 2-3 minutes until slightly softened.
Add the cooked rice to the pan. Break up any clumps with a spatula and stir-fry for 2-3 minutes until heated through.
Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix well to evenly coat the rice.
Return the scrambled eggs to the pan. Add the chopped green onions. Stir-fry for another minute. Season with salt and pepper to taste.
Serve hot, garnished with extra green onions if desired.
Chef's Tips
- Day-Old Rice: Using cold, day-old rice prevents the dish from becoming mushy as fresh rice has more moisture.
- High Heat: Cook on high heat to achieve the signature 'wok hei' (breath of the wok) flavor.
- Customize: Add protein like chicken, shrimp, or tofu for a heartier meal.
- Vegetable Variations: Swap or add vegetables like bell peppers, corn, or mushrooms.
- Sauce Balance: Adjust soy sauce to taste—start with less and add more if needed to avoid over-salting.
