Description
A simple, quick, and incredibly crispy fried rice recipe that uses day-old rice and high heat to achieve a perfect crunch without soggy textures.
Ingredients
Scale
- 3 cups cooked and cooled jasmine rice
- 2 large eggs
- 1 cup mixed vegetables (frozen peas and carrots, fresh corn, or diced bell peppers)
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2–3 tablespoons vegetable oil (or canola/peanut oil)
- 2 cloves garlic, minced
- 1/2 teaspoon white pepper
- Optional: Oyster sauce for umami, chili crisp for heat, or diced protein (chicken, shrimp, tofu)
Instructions
- Prep the rice: Break up clumps in the cold, cooked rice to ensure individual grains. If too wet, air dry for 15 minutes.
- Scramble the eggs: Heat 1 tablespoon oil in a wok or skillet over medium-high heat. Scramble eggs until just set but still slightly runny. Remove and set aside.
- Fry the aromatics: Add another tablespoon of oil and turn heat to high. Add minced garlic and white pepper, stirring constantly for 30 seconds until fragrant.
- Cook the vegetables: Add vegetables to the pan and stir-fry for 1-2 minutes until heated through and slightly tender.
- Add the rice: Add cold rice to the pan and press it down flat. Let sit for 1 minute to crisp the bottom, then toss vigorously for 2 minutes to break up clumps.
- Combine and season: Return scrambled eggs to the pan. Drizzle soy sauce and sesame oil around the edges of the pan. Toss everything together until well combined.
- Final crisp: Turn heat to high and let rice sit for another minute to get extra crispy. Toss one last time and remove from heat immediately.
Notes
Use day-old, cold rice for best results. Fresh rice is too moist and will become mushy. Ensure the pan is smoking hot before adding ingredients to prevent steaming. Do not overcrowd the pan; cook in batches if necessary. Add sesame oil at the end to preserve its flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
Keywords: crispy fried rice, homemade fried rice, quick dinner, leftover rice recipe, wok fried rice, easy weeknight meals