Day-old rice stir-fried with eggs, vegetables, and soy sauce. Use leftover rice.
Jasmine or long-grain rice works best; short-grain is too sticky. Add any protein: diced ham, chicken, shrimp, or char siu.
Leftover takeout rice is perfect for this. Frozen peas go in at the end; they cook quickly from residual heat.
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked white rice, cold
- 3 whole Eggs, beaten
- 3 tbsp Vegetable oil
- 2 clove Garlic cloves, minced
- ½ cup Carrots, diced small
- ½ cup Frozen peas
- 4 whole Scallions, sliced
- 2 tbsp Soy sauce
- 1 tsp Toasted sesame oil
- ¼ tsp White pepper
- ½ tsp Salt
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked white rice, cold
- 3 whole Eggs, beaten
- 3 tbsp Vegetable oil
- 2 clove Garlic cloves, minced
- ½ cup Carrots, diced small
- ½ cup Frozen peas
- 4 whole Scallions, sliced
- 2 tbsp Soy sauce
- 1 tsp Toasted sesame oil
- ¼ tsp White pepper
- ½ tsp Salt
Instructions
Prep the rice
Break up day-old cold rice (4 cup) with your hands or a fork, separating any clumps into individual grains.
Scramble the eggs
Heat vegetable oil (1 tbsp) in wok over high heat (400–450°F surface).
Add eggs, beaten (3 whole) and scramble until just set but still soft.
Break eggs into pieces and transfer to a plate.
Equipment: wok or large skillet
Fry the aromatics and carrots
Add remaining vegetable oil (2 tbsp) to wok over high heat.
Add garlic cloves (2 cloves), minced and carrots, diced (½ cup), stir-fry until carrots soften slightly.
Equipment: wok or large skillet
Fry the rice
Add rice to wok, spreading into an even layer.
Let sit undisturbed to crisp the bottom, then toss with spatula.
Continue tossing and pressing, repeating the crisping process until rice is hot and some grains are slightly crispy.
Equipment: wok or large skillet, spatula
Season and finish
Drizzle soy sauce (2 tbsp) over rice and toss to distribute.
Add frozen peas (½ cup), scallion whites, salt (½ tsp), and white pepper (¼ tsp). Toss to combine.
Return eggs to wok, add scallion greens and toasted sesame oil (1 tsp). Toss to combine and serve immediately.
Equipment: wok or large skillet
Before you cook
Cook notes
- • Jasmine or long-grain rice works best; short-grain is too sticky.
- • Add any protein: diced ham, chicken, shrimp, or char siu.
- • Frozen peas go in at the end; they cook quickly from residual heat.
- • Leftover takeout rice is perfect for this.
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