Chinese Fried Rice
Instructions
- 1
Break up any clumps in the cold, day-old rice with your hands or a fork to separate the grains completely.
- 2
Beat the eggs in a small bowl and set aside. Chop the green onions, separating white and green parts. Mince the garlic.
- 3
Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat.
- 4
Pour in the beaten eggs and let them set for about 10 seconds, then scramble until just cooked. Remove eggs and set aside.
- 5
Add the remaining 2 tablespoons of oil to the wok. Add garlic and white parts of green onions, stir-fry for 30 seconds until fragrant.
- 6
Add the frozen peas and carrots, stir-fry for 2 minutes until heated through.
- 7
Add the rice, breaking up any remaining clumps. Spread it out and let it sit for 30 seconds to get some crispy bits, then stir-fry for 3-4 minutes.
- 8
Return the scrambled eggs to the wok, breaking them into smaller pieces as you stir.
- 9
Add soy sauce and oyster sauce, tossing everything together for 1-2 minutes until the rice is evenly colored.
- 10
Remove from heat, add sesame oil, white pepper, and green parts of the green onions. Toss to combine.
- 11
Taste and adjust seasoning with salt if needed. Serve immediately while hot.
Chef's Note
"The secret to restaurant-style fried rice is using day-old rice - freshly cooked rice is too moist and will turn mushy. If you only have fresh rice, spread it on a baking sheet and refrigerate for 30 minutes to dry it out."
