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Stir fry · Beginner

Weeknight fried rice

Separate grains, hot pan, and a smart order of operations.

20 minServes 3Beginner
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Illustration of fried rice with egg and scallions Save

Let's make it.

  1. Break up clumps of chilled rice with your fingers and remove any hard lumps. Have the vegetables, egg, and sauce ready before heating the pan.
  2. Heat a large skillet or wok over medium-high heat. Scramble eggs in a little oil just until set, then transfer them to a plate.
  3. Add remaining oil and vegetables; stir-fry until tender-crisp. If they release liquid, let it cook off before adding rice.
  4. Add rice in an even layer. Let it sit briefly against the hot pan, then toss; repeat until the grains are hot and separate.
  5. Return egg, add soy sauce around the edge of the pan, toss, and finish with scallions. Taste before adding more soy sauce.
The little thing that matters

Chilled, relatively dry rice is easier to separate than freshly steamed rice. A wide pan helps; if the rice piles up, cook it in two batches so it fries instead of steaming.

Why it works

The order keeps wet ingredients from cooling and soaking the rice. Cooking the egg separately keeps it tender and gives the rice room to spread later. Cook off any vegetable liquid first, then spread the rice so more grains touch the hot pan. Pause briefly between tosses: constant stirring prevents the rice from picking up browned spots, while leaving it too long can scorch the bottom. Pouring soy sauce around the hot edge spreads it more evenly than dumping it into one wet patch.

Serve it

Serve immediately with scallions on top. Add soy sauce a little at a time and taste before adding more; a squeeze of lime at the table brightens a rich bowl. For a vegetable-heavy version, add more small-cut vegetables but cook them in a separate batch so the pan stays hot.

If it goes wrong

If the rice clumps, break it apart with a spatula as it warms. If liquid collects in the pan, stop adding sauce and let the moisture cook off before tossing again. If the bottom browns too fast, lower the heat briefly and keep the rice moving until the pan settles.

For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.

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