Name: Easy Fried Rice
Cook time: 25 minutes
Total time: 30 minutes
Yield: 3–4 servings
Ingredients: 4 Tbsp. (or more) vegetable oil, divided; 2 large eggs; 3–4 scallions, pale and dark green parts only, thinly sliced (about ¾ cup); 6 garlic cloves, finely chopped; 1 cup chopped lap cheong (Chinese preserved sausage) or bacon (about 4 slices); ⅓ large carrot, peeled, chopped (about ¼ cup); ½ cup frozen peas, thawed; 2 tsp. soy sauce; 1 tsp. toasted sesame oil; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ¼ tsp. freshly ground white pepper, plus more; 6 cups (packed) chilled cooked rice

Fried rice with Chinese sausage carrots and peas in a wok with a spatula.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

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. There are no hard and fast rules here; I often riff on the recipe by using bacon, char siu, or even leftover roast chicken in place of Chinese preserved sausage (lap cheong) and toss in an extra handful of leafy greens such as chopped bok choy or kale. Sliced shiitake mushrooms would be delicious too.

The key to making great fried rice is to start with chilled cooked rice. Using warm rice that’s still moist will result in an unpleasantly mushy dish. Make sure your pan is hot—otherwise you’ll end up with soggy and excessively oily fried rice. For the best results I recommend using a carbon-steel wok and a wok spatula, but if you don’t have them, a large nonstick pan or cast-iron skillet and a heatproof spatula will do.

Recipe information

Total Time
30 minutes
Yield
3–4 servings

Ingredients

4 Tbsp. (or more) vegetable oil, divided

2 large eggs

3–4 scallions, pale and dark green parts only, thinly sliced (about ¾ cup)

6 garlic cloves, finely chopped

1 cup chopped lap cheong (Chinese preserved sausage) or bacon (about 4 slices)

⅓ large carrot, peeled, chopped (about ¼ cup)

½ cup frozen peas, thawed

2 tsp. soy sauce

1 tsp. toasted sesame oil

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

¼ tsp. freshly ground white pepper, plus more

6 cups (packed) chilled cooked rice

Preparation

Step 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.
Step 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.
Step 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.