Classic Asian Fried Rice (Printable)

Fluffy stir-fried rice with vegetables, eggs, and savory Asian seasonings ready in 30 minutes.

# What You'll Need:

→ Rice Base

01 - 3 cups cooked jasmine or long-grain rice, preferably chilled and leftover

→ Vegetables

02 - 1 cup frozen peas and carrots, thawed
03 - 1/2 cup diced onion
04 - 1/2 cup chopped green onions
05 - 1 red bell pepper, diced

→ Protein

06 - 2 large eggs
07 - 1 cup cooked diced chicken, shrimp, or tofu (optional)

→ Sauces & Seasonings

08 - 3 tablespoons soy sauce (low-sodium preferred)
09 - 1 tablespoon oyster sauce (optional, omit for vegetarian)
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon white or black pepper
12 - 2 cloves garlic, minced
13 - 1 teaspoon fresh ginger, grated
14 - 2 tablespoons vegetable oil for frying
15 - Salt to taste

# How To Make It:

01 - Dice all vegetables, beat eggs in a small bowl, and ensure rice is thoroughly chilled with grains separated. Having everything prepped before cooking is essential for successful stir-frying.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble quickly until just set but still moist. Remove from pan and set aside on a plate.
03 - Add remaining tablespoon of oil to the heated wok. Stir-fry diced onions, minced garlic, and grated ginger for 1-2 minutes until fragrant and onions begin to turn translucent.
04 - Add diced bell pepper and thawed peas with carrots to the wok. Stir-fry for 2-3 minutes until vegetables are just tender-crisp. Avoid overcooking to maintain texture.
05 - Increase heat to high. Add cold rice to the wok, using your spatula to break up any clumps. Stir-fry vigorously for 2-3 minutes until rice is heated through and begins to develop a slight toasted aroma.
06 - Add cooked protein of choice (chicken, shrimp, or tofu if using) along with the reserved scrambled eggs. Toss everything together to distribute evenly.
07 - Pour soy sauce, oyster sauce, and sesame oil evenly over the rice. Sprinkle with pepper. Toss everything thoroughly to combine and coat all ingredients evenly. Cook for 1 additional minute to meld flavors.
08 - Stir in chopped green onions and remove from heat immediately. Taste and adjust seasoning with additional salt or soy sauce if needed. Serve hot while fresh, garnished with extra green onions if desired.

# Tips from dashanddishes:

01 -
  • Transforms leftover rice into something restaurant-worthy in under 15 minutes
  • Customizable with whatever vegetables and proteins you have on hand
  • Perfect for busy weeknights when you need something fast but satisfying
02 -
  • Never attempt this recipe with freshly cooked hot rice or you will end up with a gummy, disappointing mess
  • Have all ingredients prepped and within reach before you start cooking because once the wok is hot, everything happens fast
  • Crowding the wok lowers the temperature and creates steaming instead of stir-frying, so cook in batches if necessary
03 -
  • When breaking up cold rice, use your hands to separate grains rather than a spoon, which just smushes them together
  • If your wok starts to get too dry or food begins sticking, add a splash of water rather than more oil to create steam that releases stuck bits

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