American-Chinese Fried Rice
Day-old-style jasmine rice fried hot with egg, onion, peas, carrots, soy, white pepper, and a hit of butter and sesame oil — fluffy, savory, and a little glossy. This is the fried rice you want next to every saucy takeout dish, made in one pan on your own stove.
- Wok or large heavy nonstick skillet
- Heatproof spatula (wok spatula or silicone)
- Medium bowl for eggs
- Small bowls for scallions, veg, and sauces
- Cutting board & chef’s knife
Base recipe makes 4 servings4 servings. Use the servings control if you want a smaller batch or a big family-style platter — the rice, egg, and seasoning ratios stay locked in.
- cooked jasmine rice, chilled (leftover rice is perfect)
- large eggs
- small yellow onion, finely diced
- frozen peas & carrots mix (no need to thaw)
- garlic cloves, minced
- green onions, thinly sliced (whites and greens separated)
- soy sauce
- oyster sauce (for deep takeout-style savoriness)
- neutral oil (canola, avocado, or peanut)
- unsalted butter
- toasted sesame oil (finish)
- ¼–½ tsp white pepper, to taste
- Kosher salt, to taste (adjust based on your soy and oyster sauce)
You can toss in extra mix-ins like diced ham, roast pork, or leftover chicken if you want to turn this from a side into a full one-pan meal — just keep the rice-to-add-ins ratio roughly the same so it still fries instead of steaming.
- Protein: Eggs (plus any leftover meats you want to toss in)
- Produce: Onion, garlic, green onions, frozen peas & carrots
- Dairy: Unsalted butter
- Pantry & Spices: Jasmine rice, soy sauce, oyster sauce, neutral oil, toasted sesame oil, kosher salt, white pepper
- 1.Use cold rice and prep everything first. Break clumps and keep sauces measured before heat starts.
- 2.Cook egg separately. Soft-scramble eggs and remove so they stay tender.
- 3.Stir-fry aromatics and vegetables. Cook quickly over high heat until fragrant and just tender.
- 4.Fry rice before saucing. Let rice contact hot pan, then add soy/oyster around edges and toss hard.
- 5.Finish and plate immediately. Fold eggs back in, add scallions and sesame oil off heat.
- If pan is crowded, cook in two batches to avoid steaming.
- Final push: fried rice should be the last thing finished before plating.
Leftover fried rice keeps well in an airtight container in the fridge for up to 3 days. Reheat in a hot pan with a tiny splash of water or extra oil, stirring until hot, or microwave in short bursts, stirring between each. If the rice feels dry, a drizzle of soy sauce or a knob of butter wakes it right back up.
These are rough estimates for 1 of 4 servings using standard ingredients and seasoning levels. Actual numbers will vary with your brands, how much sauce you add, and any extra mix-ins. Use this as a general guide, not medical or diet advice.
Gear I Love for This Recipe
The right wok, heat, and tools make fried rice night way easier — and these are the pieces I actually reach for when I’m cooking live on BiteTalk.
Cookware
Carbon Steel Wok or Wide Skillet
A seasoned carbon steel wok or a wide, heavy nonstick skillet gives you the high heat and surface area you need to fry the rice instead of steaming it — plus it looks great on camera when the rice is sizzling.
Learn About the Cookware →Cutlery
Sharp Chef’s Knife
From dicing onions to slicing scallions on a bias, a sharp chef’s knife keeps the prep fast and clean so you can spend more time at the stove and with chat instead of fighting your veggies.
See the Knife Set →Extras
Rice Cooker & Prep Bowls
A simple rice cooker and a few small prep bowls turn fried rice into a low-stress move — cook the rice ahead, chill it, and drop your pre-measured sauces and veg right into the pan when it’s go time.
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