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A classic fried rice dish with rice, vegetables, and protein.

Proven way to grow 5-Star Fried Rice (Classic)

This classic fried rice recipe delivers a perfect balance of flavors and textures, ensuring a 5-star experience every time. It's a versatile dish that can be customized with your favorite proteins and vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups day-old cooked rice
  • 2 large eggs
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 cup frozen peas and carrots
  • 2 green onions, sliced
Optional Add-ins
  • 1 cup cooked chicken, shrimp, or tofu, diced
  • 0.25 tsp MSG (for enhanced flavor) Optional
Garnish
  • fresh cilantro, chopped Optional

Equipment

  • large skillet or wok
  • whisk
  • small bowl
  • spatula

Method
 

Prepare Ingredients
  1. Whisk eggs with a pinch of salt and pepper; set aside. In a small bowl, combine soy sauce and sesame oil.
Cook Eggs
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until fully cooked; remove from the skillet and set aside.
Sauté Aromatics
  1. Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté minced garlic and grated ginger until fragrant, about 30 seconds.
Cook Vegetables and Add-ins
  1. Stir in frozen peas and carrots, and any optional protein or tofu, cooking until heated through.
Combine and Season
  1. Add the day-old cooked rice to the skillet, breaking up any clumps. Pour in the soy sauce mixture and stir well to ensure all ingredients are evenly coated.
Finish and Serve
  1. Add the scrambled eggs and sliced green onions to the fried rice, tossing to combine. Cook for another 1-2 minutes until everything is thoroughly heated. Garnish with fresh cilantro if desired and serve hot.

Notes

For best results, use jasmine rice that has been cooked and refrigerated overnight. This helps to achieve the perfect texture and prevents soggy fried rice.