Fried Rice Recipe 1/16/25, 1:57 PM
Fried Rice Recipe
PREP TIME COOK TIME MAKES SERVES
10 minutes 5 minutes to 10 about 5 cups 4
minutes
INGREDIENTS INSTRUCTIONS
3 cloves garlic 1. Mince 3 garlic cloves. Thinly slice 2 medium scallions
2 medium scallions crosswise on a slight diagonal, keeping the white parts
separate from the light and dark green parts.
2 tablespoons plus 1 teaspoon vegetable
oil, divided 2. Heat 2 tablespoons of the vegetable oil in a large wok
1 cup frozen peas and carrots (do not or nonstick frying pan over medium-high heat until
thaw) shimmering. Add the garlic, scallion whites, and 1 cup
frozen peas and carrots. Stir-fry until the carrots and
4 cups cold cooked brown or white rice
peas are thawed, about 2 minutes.
(see Recipe Notes), preferably medium
grain 3. Add 4 cups cold cooked rice, breaking up any clumps
2 tablespoons soy sauce or tamari of rice with your fingers as you add it in. Toss to
combine with the peas and carrots. Add 1 tablespoon
1 1/2 teaspoons kosher salt, plus more as
soy sauce, 1 1/2 teaspoons kosher salt, and 3/4
needed
teaspoon ground white pepper. Stir to combine.
3/4 teaspoon ground white pepper, plus
more as needed 4. Push the fried rice to one side of the pan. Add the
remaining 1 teaspoon vegetable oil to the now-empty
2 large eggs
side of the pan, then crack 2 large eggs into the oil.
3/4 teaspoon toasted sesame oil
Scramble into fluffy curds until almost set.
5. Turn off the heat and stir the eggs into the fried rice,
breaking up any large pieces of egg. Drizzle with 3/4
teaspoon toasted sesame oil and toss to combine.
Taste and season with more kosher salt and white
pepper as needed. Garnish with the reserved scallion
greens.
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