Fried Rice
Day-old rice, high heat, and a hot wok turn simple pantry staples into a smoky, savory bowl that beats takeout on a weeknight.
Ingredients
- 4 cupscooked long-grain white rice(day-old, cold from the fridge)
- 3 tbspvegetable oil(divided)
- 3 largeeggs(lightly beaten)
- 4 clovesgarlic(minced)
- 1 tspfresh ginger(grated)
- 4scallions(whites and greens separated, thinly sliced)
- 1 cupfrozen peas and carrots(thawed)
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspsesame oil
- ¼ tspwhite pepper
Method
- 01
Heat a wok or large cast-iron skillet over the highest heat your stove allows for at least 2 minutes, until the surface just begins to smoke.
- 02
Add 1 tbsp vegetable oil and swirl to coat. Pour in the 3 beaten eggs and scramble them quickly, breaking into small curds, about 30 seconds. Transfer the eggs to a plate and set aside.
- 03
Add the remaining 2 tbsp vegetable oil to the wok. Add the scallion whites, 4 cloves garlic, and 1 tsp ginger. Stir-fry for 30 seconds until fragrant but not browned.
- 04
Add the 1 cup peas and carrots and stir-fry for 1 minute until heated through.
- 05
Add the 4 cups cold rice, breaking up any clumps with a spatula. Press the rice against the hot surface and let it sit undisturbed for 30–45 seconds to develop a light crust, then toss and repeat twice more.
- 06
Drizzle the 3 tbsp soy sauce and 1 tbsp oyster sauce evenly over the rice. Toss well to coat every grain.
- 07
Return the scrambled eggs to the wok and fold them into the rice, breaking them into bite-sized pieces.
- 08
Remove from heat. Drizzle with 1 tsp sesame oil and season with ¼ tsp white pepper. Toss once more.
- 09
Plate and top with the reserved scallion greens. Serve immediately.
Adapted from public domain & community sources