Classic Fried Rice

Classic Fried Rice is a quick and flavorful dish made with day-old rice, scrambled eggs, tender meat, and colorful vegetables, all stir-fried in a savory soy-based sauce. This version delivers perfectly separated rice grains, balanced seasoning, and the authentic texture shown in the photo.

Ingredients

• 4 cups cooked cold long-grain rice (day-old is best)

• 2 tablespoons vegetable oil (or peanut oil)

• 2 large eggs, lightly beaten

• ½ lb ground chicken or pork (or small diced chicken)

• ¾ cup frozen peas

• ½ cup diced carrots

• 3 cloves garlic, minced

• 3 tablespoons soy sauce (adjust to taste)

• 1 teaspoon oyster sauce (optional but authentic)

• ½ teaspoon sesame oil

• ½ teaspoon white pepper (or black pepper)

• Salt, to taste

• 2 green onions, finely sliced (optional garnish)

Instructions

1. Scramble the Eggs

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add beaten eggs and scramble gently until just set.
Remove from pan and set aside.

2. Cook the Meat

Add remaining oil to the same pan.
Add ground meat and cook until browned and fully cooked, breaking it apart as it cooks.
Season lightly with salt and pepper.

3. Sauté Vegetables

Add garlic, carrots, and peas to the pan.
Stir-fry for 2–3 minutes until fragrant and slightly tender.

4. Fry the Rice

Add cold rice to the pan.
Spread it out and let it sit untouched for 30–40 seconds, then stir.
Repeat to allow light browning and separation.

5. Season

Drizzle soy sauce and oyster sauce evenly over the rice.
Add sesame oil and white pepper.
Mix thoroughly until rice is evenly coated and golden.

6. Combine

Return scrambled eggs to the pan.
Toss everything together and cook for 1–2 minutes more.

Taste and adjust seasoning if needed.

Texture & Look (Exactly Like the Photo)

• Dry, fluffy rice with separated grains

• Bright green peas and orange carrots

• Soft egg pieces throughout

• Light golden-brown color from soy sauce

• No excess oil or moisture

Tips for Perfect Fried Rice

• Always use cold rice (fresh rice becomes mushy)

• High heat = better flavor

• Add soy sauce around the pan edges for aroma

• Do not overcrowd the pan

Storage

• Refrigerate leftovers up to 3 days

• Reheat in a hot skillet, not the microwave, for best texture