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Classic Chinese Fried Rice

Authentic Chinese fried rice with day-old rice, eggs, and vegetables, ready in 20 minutes
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups jasmine or long-grain white rice cooked and cold
  • 2 ​ large eggs beaten lightly with a pinch of salt
  • 1 cup frozen peas and carrots mixed and thawed
  • 3 ​ stalks green onions chopped (white and green parts separated)
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce ​
  • 1 teaspoon dark soy sauce optional
  • 1 teaspoon sesame oil ​
  • 2 tablespoons vegetable or peanut oil ​
  • ​ ​ Salt and white pepper to taste ​

Equipment

  • Large skillet or wok

Method
 

  1. Prepare your ingredients: Start by cooking your rice the day before, or at least 2-3 hours ahead. Spread it on a tray and refrigerate until cold. While the rice chills, chop your green onions, mince the garlic, and thaw the peas and carrots. Beat the eggs lightly with a pinch of salt.
  2. Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble quickly until just set. Remove from pan and set aside. Do not overcook.
  3. Saute aromatics and vegetables: In the same pan, add the remaining oil. Toss in the minced garlic and the white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the peas and carrots. Stir-fry for 2-3 minutes until tender-crisp.
  4. Add the rice: Break up any clumps in the cold rice with your hands before adding it to the pan. Spread it evenly and let it fry undisturbed for 1-2 minutes, then toss. Coat each grain in oil and heat without mashing the rice.
  5. Season and combine: Drizzle in the soy sauce and dark soy sauce (if using). Toss quickly to distribute evenly. Add the scrambled eggs back to the pan. Finish with the green parts of the green onions, sesame oil, and a pinch of white pepper. Toss once more.
  6. Serve immediately: Transfer the fried rice to a warm serving dish. Serve hot.

Notes

Day-old rice is the single most important factor. Fresh rice has too much moisture and will steam instead of fry. If you must use fresh rice, spread it on a tray and refrigerate uncovered for 2 to 3 hours to dry it out. Leftovers keep in the fridge for 3 days and reheat well in a hot pan.