epicurious4.5
Easy Fried Rice
This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.
👥 3 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 25 min👤 Genevieve Yam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
- ●pan
📝 Preparation Steps
1
Heat 2 Tbsp. vegetable oil in a large wok or nonstick skillet over high. Add 2 large eggs, stir to break up with a wok spatula or heatproof rubber spatula, and cook, stirring to scramble, until just set, about ⏱️ 1 minute. Transfer to a plate.
large eggs2(packed) chilled cooked rice6 cups
2
Reduce heat to medium and heat remaining 2 Tbsp. vegetable oil in same pan. Cook 3–4 scallions, pale and dark green parts only, thinly sliced (about ¾ cup), 6 garlic cloves, finely chopped, and 1 cup chopped lap cheong (Chinese preserved sausage) or bacon (about 4 slices), stirring and adding more oil if pan looks dry, until scallions are tender, about ⏱️ 2 minutes. Add ⅓ large carrot, peeled, chopped (about ¼ cup), and ½ cup frozen peas, thawed, and cook, tossing, until carrots are beginning to soften, about ⏱️ 4 minutes. Add 2 tsp. soy sauce, 1 tsp. toasted sesame oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground white pepper and toss to combine.
–4 scallions, pale and dark green parts only, thinly sliced (about ¾ cup)3(packed) chilled cooked rice6 cupschopped lap cheong (Chinese preserved sausage) or bacon (about 4 slices)1 cup. (or more) vegetable oil, divided4 Tbsp. soy sauce2 tsp. toasted sesame oil1 tsp
3
Increase heat to high, return eggs to pan, and add 6 cups (packed) chilled cooked rice. Break up any clumps of rice and cook, tossing often, until rice is heated through, 8–⏱️ 10 minutes. Taste fried rice and season with more salt and white pepper if needed.
large eggs2(packed) chilled cooked rice6 cups
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