How to make fried rice

How to make fried rice


Fried rice is a dish we turn to again…and again because it’s not only super easy to make but also SO adaptable based on what ingredients are hanging out in your fridge.

We love pineapple fried rice and even hot dog fried rice (don’t knock it ’til you try it). Before you make a batch, read our tips for making perfect fried rice.
Sesame oil > any other oil.
Sesame oil is one of those pantry staples that you might resist buying (“Do I really need another oil?!”), but once you do you’ll want to use it in everything. Fried rice is one of those recipes we find sesame oil really enhances.

If you don’t want to use sesame, a neutral oil like canola is best.
Cold rice is key.
The reason why so many fried rice recipes call for leftover rice: Dried out cold rice gets much crispier in the skillet than the freshly cooked stuff.

Different styles of fried rice

How to make fried riceHow to make fried rice

How to make fried riceHow to make fried rice

How to make fried riceHow to make fried rice


If you’re craving fried rice and don’t want to wait for the rice to chill in the fridge, spread freshly cooked rice on a baking sheet and freeze it for 10 to 15 minutes.
Do I need to scramble my eggs separately or can I do it all in one pan?
You can totally start your rice by cooking the vegetables and then push them to one side of the pan and crack in your eggs and get scrambling.

How to make fried rice

We find that the eggs can easily overcook this way, so prefer to scramble them separately first.
What other flavor goes into fried rice?
The beauty of fried rice is that there are enough textures going on that it doesn’t need much. Aside from sesame oil, which delivers a toasty nutty flavor, we stir in fresh ginger (you can sub in the ground, but we prefer the strong zing from the fresh stuff), garlic, and soy sauce.

3 tbsp.
sesame oil, divided
large eggs
Kosher salt
carrots, diced
green onions, thinly shaped, white and green parts divided
cloves garlic, minced
1 tbsp.
peeled and minced ginger (from a 1″ piece)
4 c.
cooked long-grain rice (preferably leftover)
3/4 c.
frozen peas
3 tbsp.
low-sodium soy sauce

1. Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
2. Beat egg with 2 teaspoons water and a large pinch salt and add to skillet.

Cook, stirring to form large soft curds, about 35 seconds. Transfer to a plate.
3. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
4. Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.


I make really great fried rice. Before you silently judge me for this arrogance, know this: Behind this hubris lies the wisdom of my Chinese in-laws.

When first come from my now-husband, I would fly to Seattle to visit his parents, and our family time would be spent with me taking copious notes on an iPad while they experiment to teach me to cook their family dishes.

I learned dumplings and stir-fries and five-spice braised beef.

I learned how to make traditional dishes for winter’s solstice and dishes for health and good luck. Yet of everything I’ve learned, it’s their fried rice that has become my back-pocket dish.