Name: Classic Chinese Fried Rice with Day-Old Rice
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 3 cups day-old cooked rice (preferably jasmine or long-grain); 2 tbsp soy sauce; 1/2 cup diced carrot; 1/2 cup frozen peas; 2 scallions, thinly sliced; 2 eggs, lightly beaten; 2 tbsp vegetable oil; 1 clove garlic, minced; 1/4 tsp white pepper (optional); 1/2 tsp sesame oil

Classic Chinese Fried Rice with Day-Old Rice

miradu

This classic Chinese-style fried rice recipe draws inspiration from Fuchsia Dunlop’s approach to home cooking: bold flavors, simple ingredients, and proper wok technique. The use of day-old rice ensures perfect texture—each grain is distinct and slightly crispy. Soy sauce brings umami depth, while eggs, carrots, peas, and scallions offer color and freshness. Quick stir-frying over high heat produces irresistible wok hei, the smoky, savory essence that makes restaurant fried rice so special. Enjoy this adaptable, satisfying dish as a main or side, with endless remix potential.

Ingredients

Instructions

Break up any clumps in the day-old rice so grains are separated.
Heat 1 tbsp of the vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs and set aside.
Add remaining 1 tbsp oil, then sauté garlic until fragrant (about 20 seconds). Add carrots and peas, stir-frying for 2 minutes until bright and just tender.
Increase heat to high. Add the rice, spreading it out and pressing gently so it heats through and starts to crisp. Stir-fry for 2-3 minutes.
Return scrambled eggs to the pan, pour in soy sauce, and sprinkle on white pepper if using. Toss everything together, ensuring rice is evenly coated and heated.
Stir in scallions and drizzle with sesame oil. Serve hot, garnished with extra scallions if desired.