Ingredients
Method
- the oil in a large non-stick skillet or wok over medium-high heat until it shimmers.
- aromatics: add garlic, ginger, and onion, stirring for 2-3 minutes until fragrant.
- vegetables: toss in peas and carrots and, if desired, corn, cooking for another 2-3 minutes.
- the eggs by pushing veggies aside and cooking them until just set.
- the rice, breaking any clumps, and stir-fry for 4-5 minutes until heated and slightly crispy.
- with soy sauce, hoisin sauce, rice vinegar, and black pepper, tossing to coat evenly.
- in the white parts of scallions and cook for another minute.
- touch: remove from heat and sprinkle the green parts of scallions on top along with optional red pepper flakes or sriracha.
Nutrition
Notes
Ingredient Swap: I always use day-old rice from my fridge, as the drier texture fries up so much better and prevents a mushy dish.
Storage Tip: This fried rice keeps beautifully in an airtight container for up to 3 days, and I find it reheats perfectly in a skillet over medium heat.
Make-
Ahead Trick: I often chop all my aromatics and vegetables the night before and store them together in one container to make the cooking process lightning fast.
Common Mistake: Don't add the sauces too early.
I learned that adding them at the very end, as written, gives you the best flavor and prevents the rice from getting soggy.
Serving Suggestion: I love topping my bowl with an extra fried egg and a big drizzle of sriracha for a complete, satisfying meal.
Equipment Note: If you don't have a wok, a large, heavy-bottomed skillet is my go-to.
Just make sure it's nice and hot before you start.