Ingredients
Rice
- 21 oz cooked and cooled rice (4 cups, cold; jasmine rice or any medium or long-grain rice)
Eggs
- 3 eggs
Vegetables & Garnishes
- 1 oz green onions (or scallions, about 3 stalks), sliced
Sauces & Seasonings
- 3 Tbsp vegetable oil (or another high-heat cooking oil)
- 1.5 Tbsp soy sauce (use tamari or coconut aminos if gluten-free)
- Salt (to taste)
- White pepper (optional, to taste)
Instructions
- Prepare Ingredients: Slice the green onions thinly. In a small bowl, whisk the eggs until fully combined to ensure easy scrambling and avoid any eggshells in the pan.
- Heat the Oil: Place a large skillet or wok over high heat and add the vegetable oil. Heat until the oil is shimmering but not smoking, indicating it is hot enough for stir-frying.
- Warm the Rice: Add the cooked and cooled rice to the hot skillet or wok. Stir-fry for 2 minutes, tossing frequently and pressing down with the back of a spatula to break up any clumps into individual grains. Reduce heat to medium-high if the rice browns too quickly.
- Cook the Eggs: Push the rice to one side of the pan and pour the whisked eggs into the empty side. Continuously stir and scramble the eggs into small pieces as they cook, about ¾ done.
- Combine and Season: Mix the scrambled eggs into the rice evenly. Pour in the soy sauce around the edges if using a wok to help it reduce quickly and add smoky flavor. Stir-fry everything together for a final minute until well combined and heated through.
- Season and Serve: Taste the fried rice and season with salt and optional white pepper. Remove from heat and garnish with the sliced green onions and optional sesame seeds. Serve immediately and enjoy!
- Storage and Make Ahead Tips: For the best texture, cook rice ahead of time and refrigerate it overnight before using. You can prepare this fried rice a day in advance without the eggs and garnishes, adding them fresh when reheating. Store leftover fried rice in an airtight container refrigerated for 2-3 days or freeze for up to 1 month. When reheating, use a skillet or microwave with a splash of water or broth and heat to 165ºF (74ºC) for safety.
Notes
- Using day-old or thoroughly cooled rice helps prevent clumping and achieves the best fried rice texture.
- Vegetable oil or any high-heat oil is recommended for stir-frying to avoid burning.
- Soy sauce quantities can be adjusted to taste and substituted for gluten-free tamari or coconut aminos.
- Adding soy sauce around the wok edges helps create the characteristic smoky wok hei flavor.
- Rice must be handled quickly and at high heat to avoid becoming mushy.
- For vegetarian or vegan versions, omit eggs and consider adding tofu or vegetables instead.
- Consume or refrigerate leftovers promptly for food safety to prevent rice-borne illness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
