Save My roommate in college used to make this at 11 pm during study sessions, and the smell would draw everyone to the kitchen. I finally asked her to teach me, and she revealed the secret was using day-old rice and cooking everything on high heat. Now its my go-to when I want something comforting but dont have much energy.
Last month my neighbor smelled the sesame oil wafting through the hallway and knocked on my door with a bowl of hers to trade. We ended up eating both versions on the floor of my living room and comparing techniques. She taught me to scramble the eggs first and remove them, which keeps them fluffy instead of rubbery.
Ingredients
- 2 cups cooked leftover rice: Day-old rice is crucial here because it dries out slightly, preventing that sad mushy texture fresh rice creates in stir-fries
- 2 large eggs: Room temperature eggs scramble more evenly, so take them out of the fridge while you prep everything else
- 1/2 cup diced carrots: Small dice is key so they cook through without turning soft before the rice is done
- 1/2 cup frozen peas: Thaw them first under cold water so they dont lower your pan temperature and make everything steam instead of fry
- 1/4 cup chopped scallions: Use the white parts during cooking and save the green tops for a fresh pop at the end
- 1/2 cup diced bell pepper: Red or orange add sweetness, green keeps it more savory and sharp
- 2 tablespoons soy sauce: Low-sodium gives you control over saltiness, and you can always add more but cant take it back
- 1 teaspoon sesame oil: This is the finisher that makes everything taste restaurant-quality, so dont skip it
- 1/4 teaspoon ground white or black pepper: White pepper is traditional in Chinese cooking for its clean heat, but black works perfectly fine
- 2 tablespoons vegetable oil: You need a neutral oil with a high smoke point since youre cooking at high heat
Instructions
- Prep your mise en place:
- Dice everything before you turn on the stove because stir-frying moves fast once it starts
- Scramble the eggs first:
- Heat 1 tablespoon oil over medium-high until it shimmers, pour in beaten eggs and scramble until just set, then remove them immediately
- Cook the hard vegetables:
- Add the remaining oil along with carrots and bell pepper, sautéing for 2 minutes until they lose that raw crunch
- Add the quick-cooking vegetables:
- Throw in the peas and half the scallions, cooking for just 1 minute so they stay bright and fresh
- Introduce the rice:
- Dump in the cold rice and break up clumps with your spatula, stir-frying for 2 to 3 minutes until every grain is hot and starting to toast slightly
- Season everything:
- Drizzle the soy sauce and sesame oil over the rice, tossing constantly to coat every grain evenly
- Bring it all together:
- Return the scrambled eggs to the pan and stir-fry for 1 final minute, seasoning with pepper and salt only if needed
- Finish and serve:
- Remove from heat immediately, scatter the remaining scallions on top, and serve while its piping hot
Save This recipe became a weekend tradition during my first year of teaching, when I was too exhausted to cook elaborate meals but still wanted something that felt like real food. My mom eventually asked for the recipe, and now she makes it more often than I do.
Making It Your Own
The beauty of fried rice is that it welcomes whatever you have on hand. Corn, snap peas, broccoli, or even leftover roasted vegetables work beautifully as long as you cut them into small, even pieces.
Adding Protein
Leftover cooked chicken, rotisserie turkey, or shrimp turn this into a complete one-bowl meal. Add them at the very end just to heat through, or cook raw proteins first and remove them before starting the vegetables.
Building Extra Flavor
A minced clove of garlic and some fresh grated ginger added with the carrots create deeper layers of flavor. Some nights I also add a splash of rice vinegar or a drizzle of chili oil for brightness and heat.
- Taste as you go and trust your palate more than the recipe measurements
- A beaten egg drizzled in a slow stream creates those silky ribbons you see in restaurants
- Leftover fried rice reheats beautifully in a skillet with a splash of water
Save Some of the best meals are the ones born from nothing much at all.
Recipe Help & FAQs
- → Can I use freshly cooked rice instead of leftover rice?
Leftover rice is best as it’s drier and prevents clumping, but freshly cooked rice can be cooled and spread out to dry before using for a better texture.
- → What vegetables work well besides carrots and peas?
Other good options include corn, snap peas, broccoli, and bell peppers, which can be swapped based on preference or availability.
- → How can I add protein to this dish?
In addition to eggs, consider adding cooked chicken, shrimp, or tofu for extra protein and variety in flavor.
- → What oils are recommended for stir-frying?
Vegetable oil or other neutral oils work well; sesame oil is added towards the end for a toasty aroma and flavor.
- → Are there gluten-free soy sauce options?
Yes, tamari or certified gluten-free soy sauce can be used to keep this dish gluten-free without compromising taste.