Call Us: +1-212-851-9172
card-img

Fried Rice

Effortlessly whip up the most deliciously satisfying fried rice with this simple recipe. Not only is it leagues ahead of takeout in both flavor and freshness, but it’s also wonderfully versatile—customize it with any of your favorite add-ins!

Ingredient:

  • 4 cups cooked jasmine rice (see note)
  • 3 large eggs
  • ¾ teaspoon salt, divided
  • Vegetable oil, for cooking
  • 1 large carrot, peeled and diced into ¼ pieces
  • 5 scallions, light and dark green parts separated and sliced (you’ll have about ½ cup each)
  • 1 large clove garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ cup frozen peas, thawed
  • 1½ tablespoons soy sauce
  • ¾ teaspoon sesame oil

Recipe Direction :

  1. In a small bowl, beat the eggs and ⅛ teaspoon of the salt until well combined.
  2. Line a baking sheet with aluminum foil for easy cleanup. With moistened hands, spread the rice out onto the prepared baking sheet, breaking apart any clumps, and let dry out and come to room temperature for at least 30 minutes or up to an hour.
  3. Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds. Transfer to large plate.
  4. Add 2 teaspoons more vegetable oil to the now-empty skillet and reduce the heat to medium. Add the carrot and ⅛ teaspoon of the salt and cook, stirring frequently, until softened and lightly browned, 4 to 5 minutes (be sure they are cooked through). Transfer to plate with the eggs.
  5. Add the light green scallions and 1 tablespoon more vegetable oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet.
  6. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 3 to 5 minutes longer. Add the peas, egg and carrot mixture, dark green scallions, soy sauce, and sesame oil, and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Taste and adjust seasoning, if necessary, and serve.