Description
Restaurant-style fried rice made with cold jasmine rice, scrambled eggs, vegetables, savory soy sauce, and aromatic seasonings. High-heat stir-frying creates separate, lightly toasted grains and a flavorful takeout-style finish.
Ingredients
Scale
- 4 cups cooked and chilled day-old jasmine or long-grain white rice
- 2 large eggs, beaten
- 1 cup frozen peas and carrots, thawed and drained
- 3 green onions, sliced
- 2 tablespoons vegetable or peanut oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ¼ teaspoon salt, or to taste
- 1 teaspoon minced garlic
- ½ teaspoon minced fresh ginger
- 1 cup cooked chicken, shrimp, pork, or tofu, optional
Instructions
- Prepare all ingredients before cooking. Break up any clumps in the cold rice and keep the vegetables, eggs, sauces, and protein ready.
- Heat a large wok or heavy skillet over high heat. Add 1 tablespoon of oil.
- Add the beaten eggs and scramble quickly until just cooked. Transfer them to a plate.
- Add the remaining oil to the wok. Add the garlic, ginger, peas, carrots, and green onions. Stir-fry for 1–2 minutes.
- Add the cold rice and toss continuously over high heat, breaking up any remaining clumps. Cook for 3–5 minutes until the rice is hot and lightly toasted.
- Add the soy sauce, oyster sauce, white pepper, and salt. Toss well so the seasonings are evenly distributed without making the rice too wet.
- Return the cooked eggs and optional protein to the wok. Stir-fry for another 1–2 minutes until everything is heated through.
- Drizzle with sesame oil and toss briefly.
- Taste and adjust the seasoning if needed. Serve immediately while hot.
Notes
- Day-old refrigerated rice gives the best texture because the grains are drier and less likely to become soggy.
- If using freshly cooked rice, spread it on a baking sheet and refrigerate for about 30 minutes before frying.
- Avoid overcrowding the pan. Cook in batches if necessary.
- Keep the heat high throughout cooking for better browning and texture.
- Add sauces gradually to prevent the rice from becoming wet.
- For vegetarian fried rice, omit the meat and use extra vegetables or tofu.
- For a gluten-free version, use gluten-free tamari and verify that the oyster sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 95 mg
Keywords: restaurant style fried rice, fried rice recipe, Chinese fried rice, easy fried rice, homemade fried rice, takeout fried rice,