Description
Delicious homemade fried rice, inspired by PF Chang’s, packed with flavor and customizable with your favorite protein and veggies.
Ingredients
Scale
- 3 cups cooked long-grain rice, preferably day-old and chilled
- 2 tablespoons vegetable oil, divided
- 1 small yellow onion, finely diced
- 1 cup frozen peas and carrots mix, thawed
- 2 large eggs, lightly beaten
- 2 green onions, thinly sliced, white and green parts separated
- 8 ounces cooked chicken breast, diced
- 8 ounces cooked shrimp, peeled and deveined
- 8 ounces cooked pork tenderloin, diced
- 8 ounces firm tofu, pressed and diced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon dark soy sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper (or black pepper)
- 1 teaspoon sugar
- 1 tablespoon water
- Sesame seeds
- Red pepper flakes
- Extra green onions, sliced
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, oyster sauce (if using), dark soy sauce (if using), sesame oil, ground ginger, garlic powder, white pepper, sugar, and water. Taste and adjust seasonings as desired. Set aside.
- Cook the Aromatics and Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced yellow onion and the white parts of the green onions. Stir-fry for 2-3 minutes, or until the onion is softened and fragrant. Add the thawed peas and carrots mix. Stir-fry for another 2-3 minutes, until heated through.
- Scramble the Eggs: Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour the lightly beaten eggs into the empty side of the wok. Let them cook for a few seconds, then scramble them with a spatula until they are cooked through. Break the eggs into small pieces. Combine the scrambled eggs with the vegetables in the wok.
- Add the Protein: Add your choice of protein (chicken, shrimp, pork, or tofu) to the wok. Stir-fry for 2-3 minutes, until the protein is heated through. If using tofu, make sure it gets a little crispy on the edges.
- Add the Rice and Sauce: Add the cooked, chilled rice to the wok. Break up any clumps of rice with your spatula. Pour the prepared sauce over the rice and protein mixture. Stir-fry everything together, making sure the sauce is evenly distributed and coats all the ingredients. Continue to stir-fry for about 3-5 minutes, until the rice is heated through and the sauce has thickened slightly.
- Season and Serve: Taste the fried rice and adjust the seasonings if needed.
- Garnish and Serve: Remove the fried rice from the wok and divide it among serving plates. Garnish with the sliced green onions, sesame seeds, and red pepper flakes (if using). Serve immediately.
Notes
- Use Day-Old Rice: This is crucial for preventing mushy fried rice.
- High Heat is Key: Use medium-high heat for the best texture.
- Don’t Overcrowd the Wok: Cook in batches if necessary.
- Prepare Ingredients in Advance: Have everything chopped and ready to go.
- Customize: Adjust seasonings and protein to your liking.
- Variations: Try spicy fried rice, pineapple fried rice, kimchi fried rice, or vegetable fried rice.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes