Fried Rice Recipe

This fried rice combines cold leftover rice with scrambled egg, diced ham, and green onions, seasoned with just enough soy sauce to flavor the grains without turning them dark or salty. Everything is stir-fried over high heat so the rice toasts lightly instead of steaming. Serve it on its own as a full meal, or leave out the ham and pair it with your favorite fried dish.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: American, Asian, Chinese, Filipino

Keyword: comfort food, fried rice, one-pot, quick

Servings: people

Calories: 452kcal

Author: Vanjo Merano

Cost: $

Equipment

Wok or 12-inch frying pan A wide cooking surface keeps the rice frying instead of steaming.
Large mixing bowl For loosening the cold rice before it goes into the pan.
Wok spatula Makes it easier to toss and break up clumps quickly.

Ingredients

4 cups cold leftover steamed white rice
3 pieces large eggs beaten
3 tablespoons cooking oil divided
4 oz ham diced, optional
1/2 pieces small onion finely chopped
3 cloves garlic minced
2 tablespoons low-sodium soy sauce
1/2 teaspoon ground white pepper
1/2 teaspoon toasted sesame oil
3 stalks green onions chopped, white and green parts separated
Salt as needed

US Customary - Metric

Instructions

Place the cold rice in a large bowl. Use your hands or a fork to gently separate any clumps, then set the rice aside.
4 cups cold leftover steamed white rice
Heat 1 tablespoon of cooking oil in a wok or wide frying pan over medium-high heat.
3 tablespoons cooking oil
Pour in the beaten eggs. Scramble them until just set, then transfer the eggs to a clean plate.
3 pieces large eggs
Add another tablespoon of oil to the same pan. Add the ham, if using, and cook for 1 to 2 minutes, or until the edges begin to brown.
3 tablespoons cooking oil, 4 oz ham
Add the onion and the white parts of the green onions. Stir-fry for 2 minutes. Add the garlic and continue cooking for about 20 seconds.
1/2 pieces small onion, 3 stalks green onions, 3 cloves garlic
Increase the heat to high and add the remaining tablespoon of oil. Add the rice and spread it across the pan. Let it sit for a few seconds before tossing, then continue stir-frying for 4 to 5 minutes while breaking up any remaining clumps.
3 tablespoons cooking oil, 4 cups cold leftover steamed white rice
Pour the soy sauce around the inner edge of the hot pan instead of directly over the rice. Add the white pepper and toss until the seasoning is evenly distributed.
2 tablespoons low-sodium soy sauce, 1/2 teaspoon ground white pepper
Add the scrambled eggs. Continue cooking for 2 minutes, or until the rice is lightly toasted.
3 pieces large eggs
Turn off the heat. Add the toasted sesame oil and the green parts of the green onions, then toss everything together.
1/2 teaspoon toasted sesame oil, 3 stalks green onions
Taste the fried rice and add salt only if needed. Transfer to a serving plate and serve while warm. Share and enjoy!
Salt

Notes

Day-old rice substitute – If you only have day-old rice that has hardened in the refrigerator, sprinkle it with a teaspoon of water and microwave it for 20 seconds before loosening the grains. This softens them just enough to separate without adding surface moisture.

Cook in batches – Doubling the recipe in a home wok will crowd the pan. Fry two separate batches and combine them at the end so every grain still gets direct contact with the hot surface.

Storage – Refrigerate leftovers in a shallow airtight container for up to 3 days, or freeze in flat portions for up to 1 month. Reheat in a hot pan with a teaspoon of oil rather than the microwave to bring back the toasted texture.

Protein swaps – Diced Chinese sausage, leftover roast chicken, chopped bacon, or small shrimp all work in place of the ham. Cook shrimp separately and fold it in at the end so it does not overcook.

Soy sauce choice – A naturally brewed low-sodium soy sauce such as Kikkoman or Silver Swan Less Salt seasons the rice cleanly. Regular soy sauce works too, but reduce it to about 1 1/2 tablespoons and skip the added salt.

Nutrition