Ingredients
- Jasmine Rice (4 cups, cooked) – The key to great fried rice is using rice that has had time to dry out. Freshly cooked rice can turn mushy, so if possible, use day-old rice or spread freshly cooked rice on a baking sheet to cool.
- Eggs (3 large) – Adds texture and a mild richness to the dish.
- Salt (¾ teaspoon, divided) – Enhances flavors throughout the dish.
- Vegetable Oil (as needed) – Neutral in flavor, it helps evenly cook the ingredients. Canola or peanut oil also works well.
- Carrot (1 large, diced into ¼-inch pieces) – Adds sweetness and color.
- Scallions (5, light and dark green parts separated and sliced) – Provides freshness and a mild onion flavor.
- Garlic (1 large clove, minced) – Brings depth and aroma.
- Black Pepper (¼ teaspoon, freshly ground) – Adds subtle heat and enhances the overall flavor.
- Frozen Peas (½ cup, thawed) – A classic addition that brings a pop of sweetness.
- Soy Sauce (1½ tablespoons) – The primary seasoning that brings a deep umami flavor.
- Sesame Oil (¾ teaspoon) – Adds nuttiness and a signature aroma to the final dish.
Instructions
1. Prepare the Rice
- If using freshly cooked rice, spread it out on a baking sheet lined with foil to cool and dry for at least 30 minutes. This helps achieve the ideal texture for fried rice. If using day-old rice, break apart any clumps before cooking.
2. Scramble the Eggs
- In a small bowl, beat the eggs with ⅛ teaspoon salt until well combined.
- Heat 2 teaspoons of vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add the eggs and cook, stirring frequently, until just scrambled (30–60 seconds). Remove from the pan and set aside on a plate.
3. Sauté the Vegetables
- In the same pan, add 2 teaspoons more oil and reduce heat to medium.
- Add the diced carrot and ⅛ teaspoon salt. Cook, stirring frequently, until softened and lightly browned (4–5 minutes). Transfer to the plate with the eggs.
4. Cook the Aromatics
- Add the light green scallions and 1 tablespoon of oil to the pan.
- Stir constantly for about 30 seconds, then add the minced garlic and cook for another 30 seconds, ensuring it doesn’t brown.
5. Stir-Fry the Rice
- Add the rice to the pan, breaking apart any remaining clumps.
- Sprinkle black pepper and the remaining ½ teaspoon salt evenly over the rice.
- Stir frequently and press down gently with a spatula to separate the grains. Cook for 3–5 minutes until the rice is heated through.
6. Combine Everything
- Stir in the peas, cooked eggs, carrots, dark green scallions, soy sauce, and sesame oil.
- Continue to stir and break up the eggs into smaller pieces, cooking for another 2 minutes until everything is well mixed and heated through.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- How to Avoid Mushy Fried Rice: Drying out freshly cooked rice prevents it from clumping. If pressed for time, spread it out on a plate and place it in the refrigerator for 15–20 minutes.
- Don’t Overcrowd the Pan: Cooking in batches ensures even heat distribution, preventing steaming. If doubling the recipe, cook in two separate batches.
- Use High Heat for Best Texture: Stir-frying at medium-high heat helps achieve that signature slightly crispy texture without overcooking the vegetables.
- Adjust Soy Sauce to Taste: Start with the suggested amount, then taste before adding more to prevent the dish from becoming too salty.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes