How to make fried rice

Leftover rice turned into dinner in 20 minutes.

Time: 20 min · Difficulty: Medium · 5 steps

What you need

Steps

  1. Start with cold rice

    Fingers crumbling cold rice into a container

    Use rice that was cooked a day ahead and chilled. Break up any clumps with your fingers so every grain is separate.

    Tip: fresh rice turns mushy

  2. Scramble the eggs

    A spatula scrambling eggs in a wok, cracked shells nearby

    Heat 1 tablespoon of oil in the wok over high heat. Scramble 2 beaten eggs until just set, then slide them onto a plate.

    Tip: they cook again later

  3. Cook garlic and veggies

    Peas, carrots and garlic tossed up out of a wok

    Add the rest of the oil, then the garlic and frozen peas & carrots. Stir-fry for about 2 minutes, until they’re hot.

    Tip: keep it moving

  4. Fry the rice

    Rice flying up in an arc as the wok is tossed

    Add the rice and press it flat. Let it sizzle for a minute without stirring, then toss. Repeat a few times until it’s hot and a little crispy.

    Tip: sizzle, then toss

  5. Season and finish

    Soy sauce pouring into the wok while green onions are sprinkled in

    Drizzle the soy sauce around the edge of the wok, add the eggs back and scatter in the green onions. Toss, turn off the heat and stir in the sesame oil.

    Tip: taste, then add more soy

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