The key to great fried rice is day-old cold rice — fresh rice steams instead of frying. High wok heat, cold rice, egg first, soy sauce and sesame oil last. Under 15 minutes, uses up leftovers.
15 minutesRiceWeeknightLeftovers
5m
Prep
10m
Cook
2
Servings
Easy
Level
F15-Minute Fried Rice
3 cup day-old cooked rice cold, refrigerated overnight, broken into clumps
2 piece eggs beaten
2 tablespoon soy sauce
1 teaspoon sesame oil
0.5 cup frozen peas or mixed veg
2 piece green onions sliced
2 piece garlic cloves minced
2 tablespoon neutral oil
Heat wok
Scramble eggs
Aromatics
Fry rice
Season & finish
Ingredients
Batch
3 cupday-old cooked ricecold, refrigerated overnight, broken into clumps
2eggsbeaten
2 tablespoonsoy sauce
1 teaspoonsesame oil
½ cupfrozen peas or mixed veg
2green onionssliced
2garlic clovesminced
2 tablespoonneutral oil
Method
0 / 5 steps
⏱
Heat wok
Heat wok over highest heat until smoking. Add 1 tbsp oil.
⏱
Scramble eggs
Add beaten eggs, scramble quickly into large curds, remove to a plate.
⏱
Aromatics
Add remaining oil, garlic and white parts of green onion. Stir-fry 30 seconds.
⏱
Fry rice
Add cold rice, pressing and breaking clumps against the wok. Toss constantly 3 minutes until each grain is separated and starting to crisp.
⏱
Season & finish
Add peas, return eggs, drizzle soy sauce around the wok edge, toss 1 minute. Remove from heat, add sesame oil and green onion tops.
Rate this recipe
4.7
198 cooks rated this
Tips
Never use freshly cooked hot rice — it has too much moisture and will steam, not fry.
Adding soy sauce around the wok rim (not directly on rice) lets it caramelise briefly before mixing.