Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups cold cooked jasmine rice (about 650 g)
- 3 large eggs
- 6 scallions, whites and greens separated, thinly sliced
- 1 cup small-diced carrots (125 g)
- 2/3 cup frozen peas, thawed (85 g)
- 2 cloves garlic, minced
- 2 tbsp neutral oil, divided (plus 1 tsp if cooking raw chicken)
- Sauce: 3 tbsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp toasted sesame oil, 1/2 tsp sugar, 1/8 tsp white pepper
- Finish: 1/2 tsp toasted sesame oil
- Optional protein: 1 cup diced cooked ham or cooked chicken; or 8 oz raw chicken breast/thigh, diced
Do This
- 1) Whisk sauce ingredients in a small bowl; set aside.
- 2) Heat a large wok or 12-inch skillet over medium heat. Add 2 tsp oil, softly scramble eggs until just set, 45–60 seconds; transfer to a plate.
- 3) Optional protein: increase heat to medium-high (skillet surface about 400°F/205°C). Add 1 tsp oil if using raw chicken; cook until browned and 165°F/74°C, 3–4 minutes. If using cooked ham or chicken, warm 1 minute. Transfer.
- 4) Add 2 tsp oil. Stir-fry scallion whites and carrots 2–3 minutes. Add garlic for 30 seconds.
- 5) Add rice and peas with 2 tsp oil. Break up clumps; press rice in an even layer and cook 2 minutes undisturbed.
- 6) Pour in sauce; toss 1–2 minutes until glossy. Return eggs (and protein); add scallion greens, finish with 1/2 tsp sesame oil, taste and serve.
Why You’ll Love This Recipe
- Fast, flexible, and weeknight-friendly—on the table in under 30 minutes.
- Soft-scrambled egg ribbons add richness without heaviness.
- Balanced savory soy-sesame flavor with bright pops from peas and scallions.
- Built for leftovers: day-old rice fries up perfectly and you can add whatever protein you have.
Grocery List
- Produce: Scallions, carrots, garlic, frozen peas
- Dairy: Eggs
- Pantry: Jasmine rice, low-sodium soy sauce, toasted sesame oil, rice vinegar, white pepper, sugar, neutral oil (canola/peanut/avocado), optional diced cooked ham or chicken (or 8 oz raw chicken), sesame seeds, chili crisp (optional)
Full Ingredients
Rice and Vegetables
- 4 cups cold, day-old cooked jasmine rice (about 650 g), clumps broken up
- 1 cup small-diced carrots (125 g)
- 2/3 cup frozen peas, thawed (85 g)
- 6 scallions, whites and greens separated and thinly sliced
- 2 cloves garlic, minced
Soy-Sesame Sauce
- 3 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1/2 tsp sugar
- 1/8 tsp ground white pepper
Eggs
- 3 large eggs
- Pinch of fine salt
For Stir-Frying
- 2 tbsp neutral oil, divided (plus 1 tsp if cooking raw chicken)
- 1/2 tsp toasted sesame oil, to finish
Optional Protein
- 1 cup diced cooked ham or cooked chicken (about 140 g), or
- 8 oz (225 g) raw chicken breast or thigh, diced 1/2-inch; season with 1/2 tsp soy sauce and 1 tsp neutral oil
Step-by-Step Instructions
Step 1: Prep the rice and vegetables
Spread the cold, cooked rice on a tray and break apart any clumps with clean hands or a fork so the grains are separate. Dice the carrots into small, even pieces so they cook quickly. Slice the scallion whites and greens, keeping them separate. Mince the garlic. Thaw the peas under cool water and drain well. Choose a large wok or a 12-inch skillet for maximum surface area.
Step 2: Make the savory soy-sesame sauce
In a small bowl, whisk together the soy sauce, rice vinegar, 1 teaspoon toasted sesame oil, sugar, and white pepper until the sugar dissolves. Set within arm’s reach of the stove—stir-fries move fast.
Step 3: Soft-scramble the eggs
Heat the pan over medium heat. Add 2 teaspoons neutral oil. Beat the eggs with a pinch of salt, then pour into the pan. Stir slowly with a spatula, forming soft curds; cook 45–60 seconds until just set but still custardy. Slide the eggs onto a plate; they will finish in the rice later.
Step 4: Cook the optional protein
Increase heat to medium-high (pan surface about 400°F/205°C). For raw chicken, add 1 teaspoon neutral oil, then the chicken in a single layer. Cook, stirring once or twice, until browned and cooked through to 165°F/74°C, about 3–4 minutes; transfer to the egg plate. For cooked ham or cooked chicken, simply stir-fry 1 minute to heat through; transfer.
Step 5: Stir-fry aromatics and carrots
Add 2 teaspoons neutral oil. Stir-fry the scallion whites and carrots until the carrots are crisp-tender and lightly browned at the edges, 2–3 minutes. Add the garlic and cook 30 seconds until fragrant, stirring to prevent browning.
Step 6: Fry the rice and peas
Add the remaining 2 teaspoons neutral oil along with the rice and peas. Break up any clumps and toss to coat in oil. Press the rice into an even layer and let it cook undisturbed for 2 minutes to develop a little toasty color. Stir and repeat for another 30–60 seconds as needed.
Step 7: Sauce, finish, and serve
Pour the sauce around the edges of the pan (it will sizzle) and toss the rice for 1–2 minutes until evenly glossy and seasoned. Return the eggs (and protein, if using), breaking the eggs into bite-size pieces. Add scallion greens and finish with 1/2 teaspoon toasted sesame oil. Taste and adjust with a splash of soy sauce if needed. Serve hot, optionally topped with sesame seeds or chili crisp.
Pro Tips
- Day-old rice is key. If you only have fresh rice, spread it on a sheet pan and chill uncovered for 20–30 minutes to dry.
- Use a wide, hot pan. High heat and space help the rice fry instead of steam.
- Keep eggs soft. Remove them while still custardy so they stay tender when returned to the pan.
- Season at the end. Soy reduces as it hits the hot pan; add a final splash to taste rather than over-salting early.
- Break clumps with the back of a spatula and press the rice briefly to create a bit of toasty, chewy texture.
Variations
- Kimchi Fried Rice: Replace peas with 1 cup chopped, drained kimchi; add 1–2 teaspoons kimchi juice to the sauce and finish with a drizzle of sesame oil.
- Shrimp Fried Rice: Swap protein for 10–12 medium shrimp (peeled). Sear 1–2 minutes per side over medium-high until just opaque; remove and add back at the end.
- Veg-Forward: Add 1 cup finely chopped broccoli or bell pepper with the carrots; for a meatless protein boost, add 1/2 cup edamame.
Storage & Make-Ahead
Cool leftovers quickly and refrigerate in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1–2 teaspoons water or oil, 2–3 minutes, stirring until hot. Fried rice also freezes well for up to 2 months; thaw overnight in the fridge and reheat as above. Make-ahead tip: Cook and chill the rice up to 3 days in advance and pre-chop veggies for speedy weeknights.
Nutrition (per serving)
Approximate for base recipe without optional protein: 360 calories; 13 g fat; 51 g carbohydrates; 10 g protein; 3 g fiber; 720 mg sodium. With 1 cup diced cooked chicken or ham, add about 90–130 calories and 10–14 g protein per serving.
