Use cold, day-old rice for the best texture. Make sure your pan is hot before adding ingredients, and cook each component separately to avoid steaming. Don’t overcrowd the pan or the rice won’t crisp up.
Ingredients
3 cups cold, cooked white rice (preferably day-old)
2 tablespoons vegetable oil
2 eggs, beaten
1 small onion, finely diced
1 cup frozen peas and carrots, thawed
2–3 green onions, chopped
2 garlic cloves, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and pepper to taste
1 cup cooked protein (chicken, shrimp, or tofu), optional
Directions
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just cooked. Remove from pan and set aside.
Add remaining oil to the pan, then sauté onions for 2–3 minutes until softened. Add garlic, peas, and carrots, and cook for another 2–3 minutes.
Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for 3–5 minutes, letting the rice get slightly crispy.
Return the eggs to the pan along with cooked protein, if using. Add soy sauce, oyster sauce, and sesame oil. Toss everything to combine and heat through. Taste and season with salt and pepper as needed. Stir in green onions and serve hot.
For variations, swap in brown rice or cauliflower rice. Add chopped kimchi for a spicy twist or pineapple for a sweet contrast. You can also drizzle with sriracha or hoisin sauce for extra flavor.